Black Forest avocado parfaits
250g sour cream 2 tbs icing sugar mixture 12 plain chocolate biscuits 1 large ripe avocado 100g dark chocolate, melted 425g can cherries, in juice
Whisk sour cream and icing sugar until combined. Process or pound biscuits until coarsely crushed. Process avocado and chocolate until smooth. Drain cherries and reserve juice. Cut cherries in half. To assemble dish, divide half the cherries among four serving glasses. Layer with half the crushed biscuits, a drizzle of the reserved cherry juice. Top with chocolate avocado cream, sour cream and remaining cherries. TIPS: This great chocolate avocado cream would also be delicious as a tart filling or cupcake frosting. Instead of chocolate biscuits, you could use chopped chocolate sponge or a combination of toasted coconut combined with coconut oil and cocoa.