Just when I thought my Easter recipe is done, Jamie's Oliver Easter Egg Shell popped up on my feed. I told myself that I really need to make this. I mean, Jamie sounds so convincing and he made it seems so easy. He is Jamie Oliver after all, right? Do not worry, there isn't any chili jam in this recipe. But rather, chocolate & avocado.
I changed this recipe quite a bit to suit my tastebuds. You can get his original recipe here. I added coffee into the avocado mousse, because coffee, chocolate and avocado go so well together. I also switched 50% of the coconut cream to condensed milk. And to take things up a notch, I added Cointreau (which is a fancy French orange liqueur). You can use any orange-flavored liqueur or rum.
To add some texture to the dish, I decided to sprinkle some bread crumbs and cacao nibs around the mousse. Why the bread crumbs? It reminded me of where I came from; we didn't have much in the past.
My grandma would ask for discarded bread trimmings from bakeries. She would toast those trimmings, grind them into bread crumbs and that would be our dinner already.
As for the fruits, I used what I can get my hands on, which are raspberries and orange. I guess I took things a little too far by making candied orange slices. Do you think so? Anyway, use whichever fruits you can find. The plate is your canvas and you are the artist.
The best thing is, you can prep everything in advance, keep chilled in the fridge and assemble it when about to serve. In closing, I really hope you will give this recipe a try and wow your families and friends this Easter weekend.
Ingredients:
Inspired by Jamie Oliver
(Serve 2)
Candied Orange:
Orange Preferably Organic, 1 Washed Thoroughly
Granulated Sugar, A Few TBSP
Eggshells:
High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 80g
Himalayan Pink Salt, Pinch
Avocado, 1
Mousse:
Cold-Brewed Coffee / Freshly Brewed Espresso, 60g
Sweetened Condensed Milk, 50g
Coconut Cream, 50g
Cointreau / Grand Marnier / Any Orange Brandy, 2 TBSP
Ice Cubes, A Handful
Garnishes:
Fresh Bread Crumbs, A Few Spoonful
Raspberries / Blueberries / Strawberries, A Handful
Raw Cacao Nibs, Pinch
High Quality 30% White Chocolate Preferably Valrhona or Callebaut, For Grating
Equipment:
Blender
Oven
Directions:
Prepared candied orange.
Preheat the oven to 120 degree celsius or 250 fahrenheit.
Use a serrated knife and slice orange to about 1/8 inch thickness. Discard any seeds.
Transfer sugar into a shallow bowl.
Dredge the orange slices into the sugar on both sides.
Transfer the coated orange slices onto a baking tray lined with parchment paper.
Lay another piece of parchment paper over the oranges.
Use a large plate or another baking tray to weigh down the oranges.
Wack into the oven and bake for 15 mins.
Remove from the oven.
Remove the plate or baking tray and parchment paper. Discard the paper.
Wipe any excess liquid with kitchen paper.
Turn the oven temperature down to 80 degree celsius or175 fahrenheit.
Wack into the oven and bake for 2 to 2.5 hrs.
The orange slices should be dehydrated and almost translucent.
Remove from oven and keep chilled until ready to use.
While the orange slices are baking, prepare the eggshells.
Melt 60g of chocolate in a double boiler.
Once fully melted, remove from heat and add in the remaining 20g of chocolate.
Mix until the chocolate is fully incorporated and melted.
This is to temper the chocolate.
Add a pinch of salt and give it a final mix.
Slice the avocado into halves.
Remove the seed and scoop out the flesh with a spoon as much as you can. Careful not to damage the skin.
Transfer the flesh into a blender.
Brush the melted chocolate into the avocado skin with a pastry brush.
Chill in the fridge for 15 mins.
Remove from fridge and brush another coating of chocolate.
Repeat the steps until you have a total of 3 coatings.
Chill the chocolate in the fridge for at least 30 mins to 1hr.
Carefully unmold the eggshells from the avocado skin.
Chill in the fridge until ready to use.
While the chocolate is chilling in the fridge, prepare the mousse.
Add coffee, condensed milk, coconut cream, liqueur and ice into the blender, together with the avocado.
Add in any remaining melted tempered chocolate as well.
Blitz until smooth.
Chill in the fridge for at least 1hr.
Assembly.
Sprinkle bread crumbs in a circular motion.
*To make fresh bread crumbs, simply toast bread in a 360 fahrenheit or 180 degree celsius oven. Blitz in a food processor until powder forms. I am using wholemeal bread for extra flavors.*
Spoon the avocado mousse into the center.
Place the eggshell onto the mousse.
Add berries onto the shell.
Place in the candied orange slice.
Sprinkle some cacao nibs.
Lastly, grate some white chocolate over the top.
Serve immediately.
