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Decadent Chocolate Avocado with Charalambides Christis Yoghurt
Ingredients
1 avocado
1/2 banana
2 tbsp Charalambides Christis Yoghurt
1/3 cup couverture chocolate
2 chocolate drops
Instructions
Slice the avocado in half, remove the pit, and carefully scoop out the flesh, keeping the skin intact.
Melt the chocolate and pour it into the avocado skins, then use a brush to coat the entire inner surface evenly. Freeze for 12–15 minutes to set.
While the chocolate firms up, blend the avocado flesh with the banana and yoghurt until smooth and creamy.
Carefully remove the avocado skins from the chocolate, keeping the chocolate “shell” intact.
Place the chocolate shells on a plate, spoon in the avocado-banana-yoghurt mixture, and spread evenly.
Sprinkle the chocolate drops on top and enjoy your decadent dessert.
