|Avocado mousse with fresh truffles on toast (Photo: Lynne Hemer, Cook and Be Merry)|
When you're planning the menu for a big party, always include one or two truly simple dishes.
That's how this truffled avocado mousse was born. Every summer I throw a themed foodgasm party called Trufflepalooza. Last year I made 20 different truffle-laced dishes for 200 people. Of the 20, a few were very complicated. A few were easy but labor-intensive. I needed a no-brainer.
Ripe avocados. Creme fraiche. A splash of truffle oil. A pinch of truffle salt. A squeeze of lemon. Pureed, piped onto toast rounds, garnished with Italian black summer truffles from my connection at Sabatino Tartufi. A perfect combination.
Serve these with a fruity white wine or a sparkling Prosecco before your next dinner party. If you don't feel like breaking out the cookie cutters to make the rounds of bread, pipe the truffled avocado mousse onto crackers or slices of cucumber.
Truffled avocado mousse
A simple puree of ripe avocados laced with black truffles. Pipe a swirl of this creamy mousse onto toast rounds, crackers or cucumber slices.
- 2 ripe avocados, any variety
- 1 teaspoon fresh lemon juice
- 1/4 cup creme fraiche
- 1 Tablespoon black truffle oil (I prefer Sabatino Tartufi black truffle oil)
- 1 generous pinch truffle salt (I prefer Sabatino Truffle Sea Salt)
- 4 dozen 2-inch rounds white bread, toasted (cut with a cookie cutter from 1 loaf soft white bread)
- 1 fresh or canned black truffle
Put the avocado flesh, lemon juice, creme fraiche, truffle oil, and truffle salt into the bowl of a food processor. Blitz until the ingredients are completely combined and the mousse is smooth as silk. Taste and add more salt if necessary.Transfer the truffled avocado mousse to a zip-top plastic bag fitted with a small star tip. Carefully pipe a swirl of the avocado mousse onto each round of toast. Garnish with grated or minced fresh truffle. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: approximately 4 dozen pieces