It used to come in plastic pots: dark chocolate pudding with a layer of whipped cream on top. It was super creamy and the size was just right, four full teaspoons and then you would scrape around the edges and in the bottom corners to get it all out. And if no-one was watching, you would lick the little dab of cream off the lid.
Then for twenty years or so, chocolate pudding disappeared off my dinner table again and made space for the posher mousse au chocolat, crème brûlée, tiramisu or a couple of pieces of dark chocolate. This spring, chocolate pudding quietly made an appearance again: just as creamy, just as fat, and just as dark, but this time raw and with avocado!
Give this quick and easy dessert a try, you only need a blender (a hand-blender is fine) and your guests or kids will never know the difference.
(Serves 6 small bowls)
- 2 RIPE (soft) avocados (not the bitter hard ones!)
- 1/2 cup local cold-processed honey, maple or agave sirup, or soft dates
- 1/2 cup water (or almond or hazelnut milk)
- 5 T pure cacao powder
- 2T hazelnut powder (optional, but it will give it the unbeatable Nutella taste)
- 1T lemon juice
- 1t vanilla
- pinch salt
- be creative and blend in anything else you like: raspberries, fresh ginger, orange zest, fresh mint leaves, a cardamom pod, cinnamon, cashews (replace avocado with the same amount of soaked cashews), coconut… go wild!
- If you are using dates, blend them with a little water first until you get a smooth paste.
- Blend all ingredients well until smooth and creamy.
- Refrigerate for 1-2 hours (or not).
- Stir again before serving as avocado can darken on the surface.