This avocado chocolate pudding mousse happened when my need to bring a dessert to dinner with friends coincided with my desire to use up leftovers.
After offering to bring a dish to a party or dinner, I frequently ask my beloved what he would like as “our” contribution. If it is going to be a salad or a side, he doesn’t seem all that interested in helping decide. But when it’s dessert, the question gets an immediate response. And chocolate mousse is one of his favorites.
I often make chocolate mousse adapted from a tried-and-true New York Times recipe. Although that version is incredibly good, it wasn’t what I had in mind this past weekend. (I was low on eggs and that recipe requires six. Plus, it takes time to separate the eggs and make a sabayon sauce with the yolks. And much as I love mousse, that recipe makes a huge bowlful, way too much for our small party this time.) In short, I needed a quick prep, small batch mousse with big taste.
Checking my refrigerator, I noticed an avocado lurking way off to the side. Overlooked for the better part of a week, it deserved a better fate. And then there was the small amount of heavy cream when I bought two cups worth for a recipe that only required a cup and a half.
And so I turned chocolate pudding into avocado chocolate pudding mousse by adding whipped heavy cream. Still rich but lighter, still decadent but even creamier than when it was pudding.
- Make the chocolate pudding by dumping everything but the cream into a bowl and mixing it. (I used my immersion blender with the ingredients in a medium-small bowl.)
- Whip the cream. I prefer heavy over whipping cream. Here’s a brief explanation of the difference between them. If you freeze your beaters for a few minutes and put a pan of ice water below the bowl with the cream, the whipping is much faster and easier.
- Fold the cream into the chocolate pudding.
Now, wasn’t that easy? 🙂
Avocado Chocolate Pudding Mousse
- 1 avocado ripe
- 1/3 cup unsweetened cocoa I used a blend of natural and dutch processed.
- 1/2 cup light brown sugar lightly packed
- 2 tablespoons high quality semi-sweet chocolate chips or chopped chocolate melted
- 2/3 cup milk whole or 2%
- 1 teaspoon vanilla
- 2 pinches salt kosher or sea salt
- 1/2 cup heavy or whipping cream
Cut the avocado in half, take out the seed, and scoop all of the flesh into a medium-small bowl. Mash it up with a fork. Add the cocoa, light brown sugar, milk, vanilla, salt and melted semi-sweet chocolate. Mix those ingredients into a reasonably smooth, thick pudding. I used an immersion blender; a hand held mixer or an old fashioned egg beater will work too.
Whip the heavy or whipping cream in a separate bowl. Once stiff peaks form, gently fold it into the pudding, using a rubber spatula. Divide into cups or ramekins and serve immediately or chill.
The heavy or whipping cream will whip faster and better if you use cold beaters (I put mine - without the mixer part - in the freezer for about 10 minutes) and place the bowl in a pan of ice water.
This mousse goes well with berries, especially strawberries and/or raspberries.