This rich chocolate dessert – made with deceptively healthy ingredients – is a popular offering at The Peninsula New York’s chic Gotham Lounge restaurant.

Preparation:

• Make the avocado puree. Start by peeling and cutting the ripe avocado into quarters. Add salt and citric acid. Freeze the mixture until it is completely frozen through.
• Mix the honey and verbena syrup in a saucepan, and bring it to a boil.
• Pour the hot syrup over the frozen avocado in a mixer or blender, and blend the mixture on high speed until smooth (about 10 seconds). Fill a piping bag with the mixture and set aside.
• Make the chocolate-tofu pudding. Melt the 80% dark chocolate, the 70% dark chocolate, and the cocoa butter in a saucepan, stirring until smooth.
• Warm the tofu in microwave to room temperature.
• Add salt and set aside.
• Blend the tofu, sugar and vanilla paste; then pour in the melted chocolate and blend until smooth. Pour mixture into a mold and refrigerate until it sets completely, approximately 5 hours.
• Cut the tofu-chocolate mixture into a rectangle. Then quenelle avocado puree on top of the tofu-chocolate mousse bar. Refrigerate until macerated berries are ready.
• Lastly, make the macerated berries, by mixing the berries and sugar together and letting them sit for 30 minutes.

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