This post was inspired by, and is dedicated to, Norman Friedman. He’s a special guy, who enjoys life in a way that all of us would do well to emulate. A few months ago, Norman’s wonderful daughters, my friends Gail and Joanne, surprised him with a 90th birthday party.
Although I meant to get him a present beforehand, somehow it didn’t happen. So as the festivities were ongoing, I asked Norman what he would enjoy. His response was immediate and touching – he wanted me to dedicate a recipe to him.
One of Norman’s favorite foods is My-T Fine chocolate pudding. I decided that I would work on a homemade version that he could easily make for himself. I started down the traditional milk, cornstarch and solid chocolate path, when I realized that you don’t need to cook chocolate pudding if you use a different, healthier thickener – avocado.
I kid you not. Avocado not only works as a component of chocolate pudding, the result tastes great. I don’t make chocolate desserts for their health benefits, but in this case the nutritional benefits of avocados are a bonus: fiber, Vitamins C and K, and folate.
With an immersion blender and a microwave, you can make this chocolate pudding in 5 minutes. If you don’t have either one of those gadgets, you can still make it in minutes. Either way, it’s still the easiest chocolate pudding ever, not to mention a rather elegant dessert.
Chocolate Avocado Pudding
This is truly the easiest chocolate pudding ever. And healthy too. All you need are a few ingredients and a blender.
- 1/2 ripe avocado, roughly chopped
- 2-4 tablespoons unsweetened cocoa
- 1/4 cup light brown sugar, lightly packed
- 1/3 cup milk, preferably whole or 2%
- 1/2 teaspoon vanilla
- 1 tablespoon semi-sweet chocolate chips, melted
Put all the ingredients in a blender or a bowl if using an immersion blender. Blend until smooth. Put in small serving cups.
Chill in the refrigerator if you prefer the pudding cold.
I melt my chocolate chips in a microwave, which took about 1 minute 45 seconds at half power, but the timing and power depend on your microwave.
This pudding is quite rich. I serve it in small espresso cups.
To keep the second half of the avocado (the half you're not using) from turning brown, leave the pit in it, spread a drop or two of fresh lemon juice on the part of the avocado “meat” that is exposed to air and refrigerate upside down in a small bowl.
Like microwave mini-chocolate cheesecakes, this dessert that can be made for a single chocoholic or a party of them. If you want to make a larger batch, doubling the recipe is about the limit for an immersion blender (at one time), but you could do more in a large size food processor.
Did I mention that Norman is a real ladies man? Here he is, at his party with one of his grandaughters and two friends. I look forward to celebrating many more good times with him – and to providing him samples of what I call “Norman’s chocolate pudding.” Move over My-T-fine.
By the way, if you enjoy this chocolate avocado pudding, you might also like the mousse version.