Shepard avocado, white chocolate and matcha easter eggs
Serves: 20
Cooks In: 30 minutes
Ingredients:
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1 small ripe Shepard avocado, flesh scooped from the skin and diced
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1 tbsp vanilla bean paste
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2 tbsp matcha tea powder
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350 g couverture white chocolate, finely chopped, plus 150g extra for rolling
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½ cup icing sugar
Method:
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Process avocado, vanilla, half the matcha and a pinch of salt in a food processor until smooth. Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Add to avocado mixture and process until smooth. Transfer to an airtight container and refrigerate overnight until firm.
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Roll heaped teaspoons of avocado mixture into egg shapes and place on a tray lined with baking paper. Freeze for 3 hours until firm.
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​Melt extra chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat. Sieve icing sugar and remaining matcha into a small tray. Using a fork, dip eggs one at a time into melted chocolate, shake off excess and roll in matcha mixture. Transfer to a container in a single layer and refrigerate until set. Eggs will keep refrigerated in an airtight container for 2 weeks.