Recipe from The Complete Plant Based Cookbook
Serves 6
This recipe was developed with Dutch-processed cocoa powder and 70-percent dark chocolate, but natural cocoa powder and up to 85-percent dark chocolate can be used; flavors will vary slightly.
1 cup water
¾ cup (5¼ ounces) sugar
¼ cup (¾ ounce) unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon instant espresso powder (optional)
¼ teaspoon table salt
2 large ripe avocados (8 ounces each), halved and pitted
3½ ounces bittersweet chocolate, chopped
1. Combine water; sugar; cocoa; vanilla; espresso powder, if using; and salt in small saucepan. Bring to 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.
2. Scoop flesh of avocados into food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.
3. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Add to avocado mixture and process until well incorporated, about 1 minute. Transfer pudding to bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours. Serve.