California avocado season is around the corner. From April through September, we get a steady stream of local, ripe, deliciously creamy Hass avocados, perfect for snacks, salads and sauces.
This truffled avocado mousse is an elegant appetizer combining creamy avocados, tangy creme fraiche, a hint of lemon, and musky truffle oil. If you have fresh or canned black truffles to adorn the top, great; if not, don't worry. This truffled avocado mousse will be just delicious either way.
Look for truffle oil and truffle salt at gourmet markets like Surfas in Culver City and Bay Cities Italian Deli in Santa Monica.
Ingredients:
- 2 ripe avocados, any variety
- 1 teaspoon fresh lemon juice
- 1/4 cup creme fraiche
- 1 Tablespoon black truffle oil (I prefer Sabatino 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
Directions:
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.
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