6 oz. pistachios, shelled

---

7 oz. bittersweet chocolate, finely chopped in the food processor

---

6 oz. unsalted butter, cut into 1-inch pieces

---

1 cup sugar, divided

---

1 Tbsp. flour

---

4 eggs, separated

---

2 ripe, Fresh California Avocados, peeled, seeded and diced

---

1 tsp. vanilla extract

---

1/8 tsp. cream of tartar

---

As needed powdered sugar

---

As needed Crème Anglaise (see make-ahead recipe below)

---

---

---

1 ripe, fresh California Avocado, seeded, peeled, and scooped out

---

1 cup milk

---

1/4 cup sugar

---

3 egg yolks, room temperature

---

1 tsp. vanilla extract

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.