This amazing chocolate pudding has an extra‑creamy and smooth texture thanks to a special ingredient . . .
In 4-cup liquid measuring cup, combine water, sugar, cocoa, vanilla, and salt. Use rubber spatula to stir until combined. Add chocolate chips.
Heat chocolate mixture in microwave at 50 percent power until chocolate chips are melted, 2½ to 3 minutes. Use oven mitts to remove measuring cup from microwave (ask an adult for help). Whisk mixture until smooth.
Use soupspoon to scoop flesh of avocado into food processor. Discard avocado skins. Lock lid into place. Turn on processor and process for 1 minute. Stop processor, remove lid, and use rubber spatula to scrape down sides of bowl. Lock lid back into place and process until avocado is smooth, about 1 minute.
You’ll usually find avocados in savory foods, like guacamole, tacos, or avocado toast. So what are they doing in this sweet dessert?
Most puddings rely on a cooked mixture of milk or cream, eggs, and cornstarch or flour to give them a smooth, creamy, thick texture. But there’s another way to create that texture without all those ingredients, and even without the stove: Hello, avocado!
On average, avocados contain about 15 percent fat, which is why their flesh has such a rich, creamy texture. (For comparison, Golden Delicious apples, another fruit, contain less than 1 percent fat.) When you blend avocado in the food processor, it quickly turns smooth and thick, just like a traditional pudding. Avocados also have a very mild flavor, especially compared to ingredients like the Dutch-processed cocoa powder and vanilla extract in this recipe. That’s why this pudding tastes like creamy chocolate, not guacamole.