I have a question about the recipe "Avocado Chocolate Mousse" from zindc. Can you make one day ahead of time or do the avocados spoil?
Made this last night for a dinner party as a matter of fact. Not a single person guessed, much less believed, the "secret" ingredient. Added some cinnamon and cayenne, and served with chopped pistachios and Maldon sea salt. Once the avocados are blended in to the chocolate - they are fine. The color won't matter. Chilling them overnight and serving the next day is perfectly OK.
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Well played. You deserve a cookie.
Finding a home in the bakery (and chapatis)
A baker's dozen.
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