Black For­est avo­cado par­faits

Whitsunday Times - - LIFE TASTE -



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.

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