An Unlikely Pairing: Avocados and Chocolate

To Avocados -

Who would have thought you'd make such a wonderful pairing with chocolate? When I saw the recipe for chocolate pudding made with avocado puree I was skeptical. But I'll try most any food once and it turned out to be one of best puddings I've ever had. I've adapted the recipe from Deceptively Delicious, where I originally found it. Unlike some recipes with healthy ingredients in them, the chocolate doesn't cover up your wonderful flavor or texture, it just complements your rich, creamy buttery flavor.

Because you have a stubborn streak when it comes to pureeing and I found the pudding needed to be thinner, I changed the directions so the milk that thins the recipe is added to the puree. Also, I wouldn't dream of making a dessert with margarine when there's real butter in the house. So if anyone ever gets sick of guacamole, dear avocaodo, just refer them to the directions below.

Avocado Chocolate Pudding
1 tablespoon butter
2-3 ripe avocados
.25 cups milk
1 cup powdered sugar
3 ounces of baking chocolate
1 teaspoon vanilla extract
.25 cups cornstarch

Scoop the avocado flesh into a blender and puree with the milk. In a saucepan, melt the butter with the squares of baking chocolate over low heat. Stir in all the remaining ingredients except for the cornstarch. Cook until the mixture thickens, 3 to 4 minutes. Remove from heat and stir in the cornstarch. Eat warm or cool.