Chocolate Avocado Pudding
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This Avocado Chocolate Mousse elegantly marries health with decadence. A ripe avocado, known for its creamy texture and nutritional richness, forms a perfect base for unsweetened cocoa powder’s deep, robust flavors. This mousse is naturally sweetened with pure maple syrup and agave nectar, subtly enhancing the chocolate without overpowering it. A hint of vanilla extract and a splash of fresh orange juice add a layer of complexity, bringing a light, citrusy brightness that balances the richness of the cocoa.
Thanks to its wholesome ingredients, this dessert satisfies the sweet tooth and offers a guilt-free indulgence. Preparation is a breeze—simply blend until smooth and allow to chill, letting the flavors meld and intensify. Serve this mousse chilled, topped with a dollop of freshly whipped cream and a garnish of fresh strawberries for an elegant presentation.
- Servings Yield: 2 - 3 servings
Ingredients
- 1 large avocado, halved, pit removed
- 5 ml (1 teaspoon) vanilla extract
- 35 grams (1/3 cup) unsweetened cocoa powder
- 60 ml (1/4 cup) pure maple syrup
- 30 ml (2 tablespoons) agave nectar or mild honey
- 45 ml (3 tablespooons) fresh orange juice, or as needed
- Pinch kosher salt
- 9 ml (1/3 cup) hot water
- 177 ml (3/4 cup) heavy cream, whipped (optional)
- Fresh strawberries for garnish
Preparation
- Scoop avocado flesh into a blender or mini food processor. Add vanilla, cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in hot (but not boiling) water to desired consistency; add more orange juice as needed, until smooth and creamy.
2. Divide pudding between two ramekins or small bowls, and chill (uncovered) at least 2 hours, or overnight.
3. Garnish with a dollop of whipped cream (if using), and a sliced, fanned strawberry or a chocolate covered strawberry or chocolate raspberry truffle.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
