Sunday, February 19, 2012
I don't really make or eat pudding very often (actually, I cannot remember the last time I ate pudding before this), but when I saw this recipe, I knew it was genius! I mean, using an avocado as the base of a chocolate pudding - what a great idea! I do admit, I was mildly suspicious that there would be some lurking avocado flavor or some lingering green chunks. I could taste a hint of avocado flavor, but it was not at all off-putting or strong. This pudding is so thick, creamy, and rich I bet your family and friends will have no idea that they are eating an avocado under all the chocolaty sweetness. So, make this quick and easy dessert the next time you have a chocolate craving. This recipe will make two servings.
1/4 cup milk of your choice (I used regular whole milk)
scant 1/4 cup granulated unbleached cane sugar
dash of sea salt
1/2 teaspoon pure vanilla extract
3 tablespoons unsweetened cocoa powder
1 medium-large ripe avocado
In a small saucepan, warm the milk over medium-low heat. Whisk in the sugar, salt, and vanilla and continue to whisk until the sugar is dissolved. Whisk in the cocoa powder until combined. Remove from heat and set aside.
Cut the avocado in half around the pit. Remove the pit. Scoop the avocado flesh out of the skin and place in a food processor.
When slightly cooled, add the chocolate mixture and process on the cream setting until well blended and no green color remains. You may need to scrape down the sides one or twice.
You can either eat right away (it will be warm), or refrigerate until cool, about 30-45 minutes.
What was I cooking one year ago?: roasted sweet potatoes with spinach and cranberries
Two years ago?: beef stroganoff