This Chocolate Pudding was polished off, bowls jar licked clean within 20 minutes of me taking pictures of it for the blog! While my recipe very calmly tells you that it serves 3 people, that is where all the tranquillity ends because in my house, this pudding was consumed by about 5 chocoholics, snatching the jar from each other and screaming, until I promised to make generous seconds this weekend. And yet, while I was trying to buy peace amidst scenes that resembled a rugby match (not a pretty sight in a Mumbai apartment), I couldn’t help but smile to myself that absolutely NOBODY was able to guess that this gooey chocolaty pudding was made of avocados!
That’s right! No milk, cream or eggs were used in the making of this down right delicious, buttery textured chocolate pudding… but I did use some soy sauce, balsamic vinegar and salt! Stay with me, I’m not being weird, it’s all cool. Avocado being used to make chocolate mousse has been doing the rounds of the internet, but it is the specific addition of this trio that made me make this and share it with you!
There’s no double-broiler melting chocolate involved here, this chocolate pudding is probably as easy as last week’s ‘Cheat’s Ice Cream’ given that the only ‘equipment’ as such, required is a food processor to blitz this dessert together. Slice and scoop avocados. If you need any help selecting and slicing them, have a look this post. Toss the avocado flesh, honey and coconut oil together in the food processor and blitz it for a few seconds. Aah, coconut oil is the smell that I dreaded all through my childhood. You see, like most millennial Indian girls, a weekly ‘champi’ (head massage) with coconut oil was a must in my house. I dreaded Wednesdays, when our malishwali (masseuse) would drench my hair with coconut oil and massage it through my scalp. It was such a pain to wash off! While my Mum almost always fell asleep during her massage, I stayed alert during mine, stealing quality TV viewing time on a school day. It was a trade-off, I told my Mum, after all, I’d have to spend quality time washing the oil off my hair as well, right?
But I’m more than pleased to tell you that the coconut oil in this chocolate pudding is dreamy stuff. In fact, none of my friends could point it out when I rattled off the ingredients after I’d doused the ‘chocolate war’ in my living room. The next round of additions includes the balsamic vinegar, soy sauce, salt and cocoa powder. As you’re blitzing this in the food processor, you see the gooey textured pudding being formed. Use a spatula to scrape down the sides and give it a final blitz so that there are no ‘fleshy’ pieces of avocado left. That’s it; you’re ready to dig in. If you are a bit more patient, you can scoop this into bowls and top it off with some blanched almonds that have been chopped up. And if you do have any of this pudding left, be sure to store it in the fridge!
Recipe adapted from the amazing Sidesaddle Kitchen