Triavore - Three ways to love avocado

Triavore "Three ways to love avocado"

This recipe has been provided to AEB as is by Avocados From Mexico


Yield: 12 servings


Avocado Crème Brulee

  • 16 egg yolks
  • 4 cups Heavy cream
  • 2 cups Milk
  • 2 cups brown sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 Avocados From Mexico halved and creamed
  • 2 tbsp raw sugar

Avocado Chocolate Bacon Chili Cannoli

  • 2 cups ricotta
  • 2 cups marscapone
  • 1-1/2 Avocados From Mexico
  • 1 cup Heavy cream
  • 1-1/2 cups powdered sugar
  • 2 tsp orange zest
  • 2 tsp orange, juiced
  • 2 tsp vanilla extract
  • 2 tsp cayenne pepper
  • 16 slices of bacon, crisped
  • 2 cups chocolate
  • 2 tbsp shortening
  • 2 tbsp olive oil
  • 4 tsp powdered sugar
  • 20-24 cannoli shells

Avocado Chocolate Truffles

  • 4 Avocados From Mexico mashed
  • 3 cups chocolate melted
  • 2 cups almonds chopped
  • 4 tbsp Heavy cream
  • 4 tsp honey
  • 1 tsp almond extract
  • 1 tbsp butter, unsalted
  • 2 tbsp shortening


  1. Avocado Crème Brulee: 1. Preheat oven to 325º F (162º C) 2. Beat egg yolks, brown sugar, and avocado until thick and creamy 3. In a sauce pan, pour cream, milk, vanilla extract, lemon zest, and stir until near boil. Remove from the heat and slowly stir into the egg mixture; beat until combined. Prior to placing the mixture in the ramekins, strain through a sift, making sure there are no chunks of avocado. In a double boiler, place mixture and stir until you get a silky texture. Remove mixture and pour into individual ramekins. 4. Place the ramekins into a large cake pan. Pour enough hot water to come halfway on the sides of the ramekins. Bake until golden brown and when the creme brulee has set. Remove from the water bath and refrigerator for an hour. 5. Prior to serving, coat the top with raw sugar and melt with a torch.
  2. Avocado Chocolate Bacon Chili Cannoli: 1. In a food processor, add avocado, orange juice, heavy cream, and blend until smooth. 2. In a large skillet, over medium-low heat, cook bacon until crispy. Remove from the skillet and set aside. 3. Combine chocolate and shortening; melt in a microwave and stir until smooth. 4. Dip cooked bacon into the chocolate and refrigerate. Once the chocolate has hardened, chop the chocolate covered bacon into small pieces. 5. In a large bowl, mix together ricotta, mascarpone, powdered sugar, orange zest, vanilla extract, and cayenne pepper. Fold in the avocado mixture, chopped bacon and place in a piping bag. 6. Fill the cannoli shells with the piping bag and dust with powdered sugar.
  3. Avocado Chocolate Truffles: 1. Place avocados, butter, honey, heavy cream in a food processor and blend until smooth. 2. In a bowl, place chocolate and shortening; melt in a microwave and stir until smooth. 3. Fold the avocado mixture and almond extract into the chocolate. 4. Cover with plastic wrap and refrigerate. 5. Line a cookie sheet with wax paper. Place chopped almonds in a flat plate for rolling. 6. With a small scoop, scoop out the avocado chocolate mixture and roll into balls. Roll the balls into the chopped almonds and place on the cookie sheet. 7. Chill in the refrigerator until ready to serve.

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