Ingredients
- 3/4 c. Chocolate ganache, prepared
- 9 c. Avocado Mango Ice Cream
- 3/4 c. Mexican Hot Chocolate Sauce
- 4 c. Avocado Whipped Cream
- 6 T. Mini dark chocolate chips
- 48 ea. Chocolate Chipotle Donut Holes, skewered for garnish, 4 per
- 6 ea. Chocolate Chipotle Donut Holes, for garnish
- 1 1/2 c. Avocado Sprinkles
- Avocado Mango Ice Cream
- 8 c. Avocados from Mexico, stage 2, small dice
- 4 c. Mango, ripe, small dice
- 1 c. Coconut cream
- 1/2 c. Agave syrup
- 3/4 c. Lime juice, fresh
- 2 ea. Vanilla beans
- Mexican Hot Chocolate Sauce
- 1 1/4 c. Mexican hot chocolate, chopped
- 1/2 c. Heavy cream
- 1/8 t. Cayenne pepper
- 1/4 t. Cinnamon, ground
- Chipotle Chocolate Avocado Donut Holes
- 2 c. Avocados from Mexico, stage 4, pureed
- 2/3 c. Buttermilk
- 4 ea. Eggs, whole
- 2 t. Vanilla extract
- 2 c. Sugar, granulated
- 7 c. All-purpose flour
- 1 c. Cocoa powder
- 8 t. Baking powder
- 2 t. Cinnamon, ground
- 1 t. Kosher salt
- 1/2 t. Chipotle pepper, dried, ground
- 1 c. Sugar, granulated
- 2 T. Cinnamon, ground
- 2 t. Chipotle pepper, ground
- Avocado Sprinkles
- 1/2 c. Water
- 1 c. Sugar, granulated
- 1 c. Avocados from Mexico, stage 4, pureed
Instructions
- Sweet Avocado Surrender Sundae:
- Decorate the inside of the serving glass with chocolate ganache.
- Rim the glass with chocolate ganache and coat with avocado sprinkles.
- 3. Build the sundae in the following order and amounts:
- 1 1/2 cups Avocado Mango Ice Cream,
- 2 tablespoons Mexican Hot Chocolate Sauce,
- 3/4 cup Avocado Whipped Cream,
- 1 Tablespoon mini dark chocolate chips,
- 2 each Chocolate Chipotle Donut Hold Skewers,
- 1 each Chocolate Chipotle Donut.
- Avocado Mango Ice Cream:
- Freeze avocado and mango pieces for 3-4 hours or until hard.
- Remove from freezer and add to food processor with vanilla, agave syrup, coconut cream, and lime juice.
- Add to ice cream maker and spin until soft set.
- Transfer to container and freeze, covered, 3-4 hours before serving.
- Mexican Hot Chocolate Sauce:
- Add ingredients to a small saucepan. Cook over medium low heat, whisking occasionally. Continue heating until sugar crystals have melted. Hold warm for service.
- Chipotle Chocolate Avocado Donut Holes:
- Combine avocado, buttermilk, eggs, vanilla, and sugar in a medium-sized work bowl. Whisk until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, cinnamon, salt, and dried chipotle pepper.
- Add dry ingredients to wet ingredients and stir just until ingredients are combined.
- Divide dough into 1 teaspoon portions. Round each into a ball.
- Drop into 350°F fryer and cook for 4 minutes.
- In a medium work bowl, combine sugar, cinnamon, and chipotle pepper. When donut holes are done frying, immediately toss in sugar mixture.
- Avocado Sprinkles:
- In a medium saucepan, bring water and sugar to 270°F. Whisk in pureed avocado.
- Spread the avocado mixture on a silicone lined half sheet into a very thin even layer. Bake at 110°F for 12-14 hours or until dehydrated.
- Break into 1/4"-1/2” shards. Store at room temperature in an airtight container, away from humidity.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
