Avocado Chocolate Pudding

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  • 1 cup water
  • 3/4 cup sugar
  • 1/4 cup Dutch process cocoa
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 2 large ripe avocados, halved and pitted


  1. In a 4-cup microwave-safe measuring pitcher, place everything EXCEPT the avocados. Stir well to combine.
  2. 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. Whisk mixture until smooth.
  3. Use a soup spoon to scoop out the avocado flesh, into a food processor or blender. Discard skins. Turn on processor or blender and process for 1 minute, then stop to scrape down sides and process again for another minute until smooth.
  4. With food processor running, slowly pour warm chocolate mixture through feed tube and process until pudding is smooth and glossy, about 2 minutes. Stop processor, remove lid, and carefully remove processor blade.
  5. Pour pudding into a medium bowl, making sure to scrape all the pudding into the bowl using a rubber spatula. Cover with plastic wrap. Refrigerate until pudding is chilled and thickened, at least 2 hours or up to 24 hours. Serve.

Source: americastestkitchen.com