Chocolate pudding made with avocado, I’ve heard about it for years. Was I intrigued? Yes, but I just didn’t know if I was feeling it. I kept pushing it to the back of my mind. Then one day I looked in my refrigerator’s veggie drawer. There they were, alongside the carrots & celery; two forlorn looking avocados, just begging to be put to good use. It was time to just do it…time to make chocolate avocado pudding! I forgot to mention my version will be dairy free!
I took to Google for recipes. One of the first recipes I found sounded easy, maybe too easy. To paraphrase, the author said she’d “seen the pudding in the store…ingredients were simple…looked delicious…substitutions available…vary to taste”. It sounded as if she hadn’t tasted or even made the pudding; just looked at the package and wrote about it. There was nothing about how it TASTED. And substitutions are available, means what? What exactly is it I’m substituting? Just how do I vary – what? to taste?
I did some more looking. I found https://chocolatecoveredkatie.com/ and her recipe for Avocado Chocolate Mousse. Her second paragraph caught my attention; in it she mentioned a previous encounter trying to make chocolate avocado mousse and the fact that it took her five years to even think about trying it again. I like that kind of honesty and if she’s been that traumatized and is now going to try it again, its’ gotta be good.
Now I had a recipe I liked, but I just couldn’t find the motivation to make it. My little avocados couldn’t wait much longer. I needed a little push. My sister, Darlene, provided the needed catalyst. She mentioned she was going to the Better Health Store. I asked her if she could pick up some Coco Whip; telling her I planned to make chocolate avocado mousse and would serve the Coco Whip with the pudding. By doing this, I’ve now committed to this project. I know she’s going to expect an update. (She probably also was hoping I’d share it with her. I didn’t. Sorry about that. Next time.)
For the most part, I followed Katie’s recipe, so I don’t have a recipe of my own. I’m posting her recipe below and you’ll see – within the recipe – I’ve made comments (in bold italics) regarding what I did differently than her.
Before I give you the recipe, here are a few things you will want to pay attention to.
1.) Her recipe uses regular cocoa, as well as Dutch cocoa (OR melted chocolate chips). There is a difference between regular and Dutch cocoa and a reason for using both.
Here’s a short explanation:
Regular cocoa is intense and full flavored; it’s also somewhat acidic. Dutch processed cocoa (also called Dutched or European-style) is treated with an alkali to neutralize its acidity. The treatment process, invented by a Dutchman in 1828, smoothes and mellows the cocoa’s flavor and darkens its color. Cocoa Powder: Regular vs. Dutch – Article – FineCooking https://www.finecooking.com › article › cocoa-powder-regular-vs-dutch }
2.) She lists “sweetener of choice” and mentions she uses maple syrup. I like the idea of a liquid sweetener versus a granular one. I’m afraid a granular sweetener might give the pudding a gritty feel.
3.) She said to use a blender or food processor. I used my little personal blender, bad idea. Too small, not up to the job and difficult to get all of the pudding out of it. Next time, I definitely use my food processor.
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Katie’s recipe
Avocado Chocolate Mousse
Total Time: 5m
Yield: 4 servings
Ingredients
· flesh of 2 ripe avocados (240g)
· 1/4 cup regular cocoa powder
· 1/4 cup dutch cocoa OR melted chocolate chips** (I didn’t have Dutch cocoa, so I used the melted chocolate chips – I use”Enjoy life semi-sweet mini chips” which are dairy free.)
· 3-4 tbsp milk of choice (I used 5 tbsp almond milk)
· 1/2 tsp pure vanilla extract
· 1/8 tsp salt (Be sure you use the salt, she said it’s very important.)
· sweetener of choice to taste (I like 1/4 cup pure maple syrup) (I used ¼ cup agave nectar)
Instructions
**You have two options for this recipe: The version with the chocolate chips will be richer; the version with the dutch cocoa (important to use dutch) will be lower in fat and sugar.
Combine all ingredients in a blender or food processor until completely smooth. I used 3 tbsp almond milk, but if you’re not using a liquid sweetener then you might want to add a little extra for a smoother consistency.
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I put the finished product in the fridge overnight, actually about 24 hours. Personally, I think letting it set a little enhanced the flavor.
I gotta tell ya, this was a big WIN – all around. Super easy to make. Super DELICIOUS!! The recipe made three servings. I probably could have gotten four servings if I’d tried harder, but having only three meant that I got to eat two – for research purposes and poor Kevin only got one. When I asked Kevin his thoughts, he said it was much thicker and creamier than any other pudding he’s had; he liked it a lot. We both thoroughly enjoyed the intense chocolate flavor, it was decadent. While it tasted great with whipped cream, we both agreed it also tasted great without.
The next night, I ate my second dish of research. The consistency of this mousse was really thick, more like a pudding. I always thought mousse was light and fluffy, essentially pudding mixed with whipped cream. I stirred my Coco Whip into it; making it light and fluffy, more of a milk chocolate color instead of the dark chocolate color; what I always thought mousse looked like. (No, I didn’t take a picture after I added the whipped cream. I just wanted to eat it, so you’re going to have to trust me on this.) I sent a picture of the pudding – before I added whipped cream – to my sister, Bethany, who was a pastry chef in a previous life (before kids lol). I asked for her opinion. She said, it definitely looked like pudding and that yes, adding whipped cream would in fact make it a mousse. So, I am calling my creation chocolate avocado pudding (which I did in my title).
I have to say, I don’t think you can go wrong with this dessert. Give it a try. I think you will be pleasantly surprised!
Enjoy!
Thanks for stopping!
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!