Australian Avocado & Dark Chocolate Crémeux
Benjamin Cooper – Chin Chin
Chef Notes
- Australian avocado creates an exceptionally smooth, luxurious crèmeux, adding richness and body while allowing the dark chocolate to remain the hero.
- The burnt orange marmalade cuts through the richness with bittersweet citrus notes, while the smoked almond praline adds crunch for a dessert that’s all about balance and contrast.
Ingredients
Australian avocado & dark chocolate crèmeux
- 1 large ripe Australian avocado
- 300g dark chocolate
- 40g cocoa powder
- 300ml coconut cream
- 6 egg yolks
- 50g honey
- 50g sugar
- 40ml espresso
- Salt to taste
- 2g urfa biber chili
Final dish
- 10g burnt orange marmalade
- 7g smoked almond praline
Preparation
For the Australian avocado & dark chocolate crèmeux
- Heat the coconut cream with the espresso, cocoa and urfa biber until just simmering.
- Whisk the egg yolks with the sugar and honey until pale and fluffy.
- Blend the avocado into the warm coconut cream until completely smooth.
- Gradually whisk a small amount of the coconut mixture into the egg yolks to temper them.
- Slowly whisk in the remaining coconut mixture until well combined.
- Return the mixture to a low heat and cook gently, stirring constantly, until it reaches a custard consistency.
- Pour the custard through a fine sieve over the chocolate. Stir until the chocolate is completely melted and the mixture is smooth, glossy and rich.
- Refrigerate overnight to set.
To serve
- Using a hot dessert spoon, scoop a large quenelle of crèmeux onto the serving plate.
- With the back of the hot spoon, create a small indentation in the top of the crèmeux.
- Spoon a generous amount of the burnt orange marmalade into the indentation.
- Drizzle the burnt orange caramel around the crèmeux.
- Finish with a generous sprinkle of the smoked almond praline.
