Name: Dark Chocolate–Avocado Pudding
Total time: 2 h 25 min
Ingredients: 1 cup water; ¼ cup (1¾ ounces/50 grams) sugar; ¼ cup (¾ ounce/21 grams) unsweetened cocoa powder; 1 tablespoon vanilla extract; 1 teaspoon instant espresso powder (optional); ¼ teaspoon salt; 2 large ripe avocados (8 ounces each/227 grams), halved and pitted; 3½ ounces (99 grams) 70 percent dark chocolate , chopped

Why This Recipe Works

We wanted a pudding that was silky-smooth with blockbuster chocolate flavor that concealed any vegetal notes. And we didn't want the recipe to be too complicated. Rather than start by simply blending everything together, we created a simple hot cocoa syrup in a saucepan (with a touch of espresso powder, vanilla, and salt to enhance the chocolate flavor). Meanwhile, we processed the flesh of two large avocados for a full two minutes until they were absolutely smooth. Next, with the food processor running, we carefully streamed in the cocoa syrup until the mixture was velvety and glossy. We finished by blending in a moderate amount of melted dark chocolate to give our pudding a wonderfully full chocolate flavor and additional richness.

Before You Begin

We prefer the flavor of 70 percent dark chocolate in this recipe, though higher cacao percentages will also work.

Instructions

Combine water, sugar, cocoa, vanilla, espresso powder (if using), and salt in small saucepan. Bring to simmer over medium heat and cook, stirring occasionally, until sugar and cocoa dissolve, about 2 minutes. Remove saucepan from heat and cover to keep warm.

Scoop flesh of avocados into food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.

Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Add to avocado mixture and process until well incorporated, about 1 minute. Transfer pudding to bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours. Serve.