Do you crave yummy chocolate pudding but looking for something healthier, gluten-free, dairy-free, or maybe all three?! This avocado chocolate mousse/pudding is the perfect treat; I call it a mousse because it’s so rich and creamy but essentially, it’s a pudding. And it’s also a great way to use some ripe avocados before they turn. Maybe this is more of a Californian’s dilemma but you get my point.
As a chef, let me give you a few tips. First of all, use a scale. Don’t have one? I recommend this one. This will save you from cleaning all of those measuring cups and spoons. I’d also suggest a hand-held immersion blender (all of the above are affiliate links) to blend. Make sure you have a rubber spatula. I usually blend it in a plastic container and store the pudding in a mason jar.
Let’s talk about each ingredient and how you can make substitutions.
- Milk: you can use any type of milk or cream. I prefer canned coconut milk because I’m dairy-free. Top tip: while the milk is in the can and unopened, place can in very hot/simmering water for 10 to 15 minutes. Remove can, wipe water off, and shake vigorously. This mixes the coconut fat and water to make a very thick milk, perfect for this pudding. Because of the thickness, you might need a little more to get the right texture.
- Chocolate: you can use raw cacao or cocoa powder. I use a high quality baking cocoa; it’s fine. Avoid pre-sweetened powder. You can add a little more cocoa powder if the chocolate flavor isn’t quite rich enough for you.
- Avocados: these should be soft to the touch. Carefully cut in half and twist. Remove the pit by pushing from the back of the skin. It should pop out. Or, use a tablespoon to remove the pit. Using a knife can be dangerous (me, raising my hand here; went to the ER and had to get stitches once). Scoop out avocado flesh with a tablespoon.
- Pure Vanilla: vanilla is for flavor so use more if you’d like. Vanilla or vanilla paste is fine; I prefer pure extract.
- Sweet: you need about 1/4 of a cup total. You can use any type of sweetener you like. I have made mine with a combination of 12 gm of coconut sugar, 12 gm of sugar substitute, and 12 gm of maple syrup; about a tablespoon of each. Make sure to taste at the end and add more if it’s not sweet enough for you.
- Salt: an important ingredient to balance flavor. You can use up to a 1/2 teaspoon.
Now that you know all about the ingredients, follow the recipe below to learn how to make it.
Chocolate Avocado Mousse or Pudding
Makes about 4 to 6 servings; can be doubled or halved
- 2/3 cup/150 gm or more milk or a dairy substitute like canned unsweetened coconut milk or almond milk
- 1/3 cup/37 gm raw cacao or cocoa powder, unsweetened
- 2 large ripe avocados, scooped out, about 310 gm
- 1 teaspoon or more/5 – 7 gm pure vanilla extract (I like a bit more)
- 2 tbl raw honey or coconut sugar
- 2 tbl maple syrup
- 1/4 tsp/1 gm kosher or fine sea salt
Put all ingredients in the order listed in a tall plastic blender container (one used for an immersion blender); start with the milk and end with the salt. Process with immersion stick until well blended. Taste and adjust if needed. Keep covered in the fridge for about 5 days.
