Serious Eats - seriouseats.com

I concur - you have to be patient, at least for a day or so while the avocado is in a bag. Once you cut it up, you can add a dash of salt to bring out the flavor if it is still a little under ripe.

You could make Tiramisu. It is a great dessert that would be much appreciated at your work! It takes a little time, but oh so worth it!

I N G R E D I E N T S
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
I N S T R U C T I O N S
Finely chop chocolate in processor. Set aside.

Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.

Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)

Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)