Then this happened: Chocolate Avocado Pudding
We were eating out this weekend and my friend noticed that they had Chocolate Avocado Pudding on the special’s board. He tried to order it, but the staff were like, “um, the guy who makes that isn’t here, but we could try?” To which my friend wisely passed.
But it got me thinking. Obsessing maybe. Chocolate. Avocado. Pudding. WHAT IS THAT?
When we got home I googled it, and found the first recipe here. Oh holy crap, it’s really easy. In fact it’s probably faster than making regular pudding from scratch because it requires no cooking. And except for the chocolate, there’s no dairy in it. You just need four ripe avocados (we’re practically drowning in avocados here in Mexico) and chocolate, a little coconut milk, some honey and bam! You have the weirdest, most awesome pudding ever.
It’s really rich.
It’s really good.
Here’s the recipe:
4 ripe avocados
1/4 cup light coconut milk
4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
1/8 teaspoon salt
Topping: whip cream (just whip it enough to make soft peaks) and a dusting of cocoa powder
Cut open the avocados, remove the pit and scoop out the insides into your food processor or a big bowl.
Blend until smooth.
Add the coconut milk, cocoa powder, honey, chocolate, vanilla and salt. Blend until smooth.
Put the pudding in a separate bowl and toss it into the freezer while you make the whip cream.
Top with whip cream and cocoa powder. Serve chilled.
You can taste the avocado but just barely. It’s so decadent. So intensely creamy. It’s too much. It’s addictive. It’s really freaking good. Thank you Mexico and thank you Google.
Date: April 30th, 2013 @ 00:12
Categories: Independent Travel