Dark Chocolate Avocado Pudding
This recipe is from America's Test Kitchen
Consider also making chocolate fudge pops from this recipe OR by freezing the pudding in pop form.
Ingredients
1 C water
1/4 C sugar
1/4 C unsweetened cocoa powder (double dutch chocolate)
1 T vanilla
1/4 t salt
2 large ripe avocados (8 oz each for a total of 16 oz)
3.5 oz 70% dark chocolate, chopped
Instructions
1. Chop the chocolate, place in microwave-safe bowl with a spout (a larger measuring cup will do), and set aside.
Ingredients
1 C water
1/4 C sugar
1/4 C unsweetened cocoa powder (double dutch chocolate)
1 T vanilla
1/4 t salt
2 large ripe avocados (8 oz each for a total of 16 oz)
3.5 oz 70% dark chocolate, chopped
Instructions
1. Chop the chocolate, place in microwave-safe bowl with a spout (a larger measuring cup will do), and set aside.
2. Combine water, sugar, cocoa, vanilla, espresso powder (if using), and salt in small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until sugar and cocoa dissolve, about 2 minutes. Remove saucepan from heat and cover to keep warm if avocados haven't been processed yet.
3. Scoop flesh of avocados into food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed.
4. Pour warm cocoa mixture into a pourable bowl or larger measuring cup. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.
4. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.
5. Add to avocado mixture and process until well incorporated, about 1 minute.
6. Transfer pudding to bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours. Serve. Makes eight servings.
Nutrition Information
Servings: 8
Calories: 210
Fat: 15 g
Saturated: 5 g
Trans: 0 g
Monounsaturated: 8 g
Polyunsaturated: 1 g
Cholesterol: 0 mg
Sodium: 82 mg
Carbs: 19 g
Fiber: 7 g
Sugars: 10 g
Protein: 3 g
3. Scoop flesh of avocados into food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed.
4. Pour warm cocoa mixture into a pourable bowl or larger measuring cup. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.
4. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.
5. Add to avocado mixture and process until well incorporated, about 1 minute.
6. Transfer pudding to bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours. Serve. Makes eight servings.
Nutrition Information
Servings: 8
Calories: 210
Fat: 15 g
Saturated: 5 g
Trans: 0 g
Monounsaturated: 8 g
Polyunsaturated: 1 g
Cholesterol: 0 mg
Sodium: 82 mg
Carbs: 19 g
Fiber: 7 g
Sugars: 10 g
Protein: 3 g
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