I can't Believe It's Vegan Chocolate Mousse

Having vegan choices available for people is becoming a much more common request.  I've dabbled with baking/cooking both gluten free and vegan and it's not easy to find recipes that are really good.  Not just "Pretty good considering it's vegan/gluten free".

This is a recipe that does not use avocados (unlike my previous recipe) but uses aquafaba.  This is an amazing ingredient that an American vegan, Goose Wohlt discovered in 2015.  He found that the thick liquid from a can of chickpeas can be whipped into a meringue just like egg whites.  Yup.  Really!  

My wonderful friend and her family were my tasters for this one.  I usually try recipes multiple times before posting them but they were impressed and wanted this one.  So this is for you Jenn!  And no Scot, there is no whip cream in the recipe.

                                               (PICTURE TO FOLLOW)

Vegan Chocolate Mousse

¼ cup vegetable oil

1½ ounces bittersweet chocolate, chopped fine*

¼ cup unsweetened cocoa powder (I used dutch process)

½ tsp vanilla extract

½ cup aquafaba**

⅓ cup sugar

¼ tsp cream of tartar

pinch of salt

1. Microwave the oil and chocolate in a large bowl and stir to melt.  Add cocoa and vanilla and whisk till smooth.  Let cool.
2. Combine aquafaba, sugar, cream of tartar and salt in a bowl and whisk on high till there are soft peaks and the mixture is slightly glossy.
3. Whisk one third of the aquafaba mixture into the chocolate until fully combined.  Gently fold in the rest using a spatula and turning from the bottom of the bowl until uniform.  
4. Spoon into 4 serving bowls or 1 larger bowl.  Cover and refrigerate for 3 or 4 hours or up to 36 hours.

*Callabaut, what I used, has vegan friendly chocolate and 60 to 70 percent cacao for the chocolate is suggested. I am sure there are others but check the ingredients.

**BTW liquid from home cooked chickpeas won't whip up the same way.  So they say.

Brownie Pie

If there is a recipe to try from my blog and you love chocolate, this is the one.  I have served this multiple times and it's always a big hit.  It's always everyones "new favourite dessert" and "Can I have the recipe?".

This is an adaptation of a recipe of Christina Tosi's desserts from Momofuku Milk Bar Cookbook. 

I had made the Graham crust that was in the original recipe but I wasn't really happy with how it turned out and didn't think it added anything extra to the pie.  Plus it was a lot more work and ingredients than a regular graham crust.  So I'm including a standard Graham crust recipe. If you want to save time and make it easier for yourself, you can buy one.  It's really the brownie filling that's the show stopper.

For my over the top presentation, on each cut piece I dolloped whip cream and drizzled with caramel sauce and/or chocolate ganache.

Brownie Pie

Graham Crust:

1¾ cups graham cracker crumbs

1 Tbsp. sugar

6 Tbsp melted butter

Brownie Pie Filling:

4½ ounces (125g.) dark chocolate*

6 Tbsp. (85 g.) Butter (room temperature)

2 eggs (room temperature)

¾ c. (150 g.) Sugar

¼ c. (40 g.) All purpose Flour

3 Tbsp. (25 g.) Cocoa powder

¼ tsp. Table salt

½ c. (110 g.) Heavy cream

1. Graham Crust:  Toss all ingredients in a medium bowl until well coated.  If the mixture doesn't hold together when squeezed, add another teaspoon of melted butter.  Measure out ¼ cup of graham crumbs and set aside.  Pour the rest of the mixture into a 9 inch pie plate.  Pat down firmly all around the sides and across the bottom.  Let it set.  You can refrigerate (at least a week in advance) or freeze longer.
2. Filling:  Combine chocolate and butter in a microwave safe bowl and gently melt them together until smooth.  Microwave for 30 seconds then smaller increments until melted and stirring after each time.
3. In a stand mixer, whisk the butter and sugar together on high until fluffy and pale yellow and has reached the "ribbon" state.  This is when after you dunk the beater into the batter and wave it back and forth in the bowl, it forms a silky ribbon that falls and disappears into the batter.  It will take 3 to 4 minutes.
4. Change the whisk to a paddle attachment or by hand put the cooled chocolate into bowl and beat until incorporated fully.  About a minute.  Scrape down the sides of the bowl.
5. Add flour, cocoa powder and salt (if your flour or cocoa is lumpy, I suggest you sift it) and mix on low until everything is incorporated fully. About a minute.
6. With the mixer going, pour in the heavy cream.  Scrape down the sides of the bowl.
7. Remove bowl and fold in ¼ c graham crackers that you set aside (This adds a nice textural element to the batter but can be omitted).
8. Scrape the batter into the graham crust and bake for about 25 minutes at 350℉.  It should puff slightly on the sides and develop a sugary crust on top. (My oven on convection only takes 22 minutes).
9. Let cool on a rack.  Once cooled and wrapped, it can be kept up to a week in the fridge or longer in the freezer.
10. When serving cut small pieces as this is very rich. Garnish with whip cream, ice cream, caramel sauce and/or fudge sauce or serve as is.

*The recipe calls for 72% bittersweet chocolate which I've used and is great for dark chocolate lovers but I've also used just semi-sweet, and a combination of semi-sweet and unsweetened.  However, I have not tried Chipits in any of the combinations.

Easy Chocolate Mug Cake

We've all had those days when you have unexpected company or you just feel like having dessert but don't want to spend a lot of time making it.  If so, this recipe is for you.  It takes only a few minutes to throw together and 90 seconds to bake in the microwave.  You can gussy it up with caramel sauce, ice cream, whip cream, sprinkles....Your choice. 

Okay, it's not as good as a cake made from scratch but this is pretty darn good.  I have very discerning dessert eaters at my house and this hit the mark.

So go ahead, treat yourself.  Oh, these can easily be made vegan by using Oat or Almond Milk. 

Easy Chocolate Mug Cake    

                                                                                                            Makes 1 Mug Cake                                                 

3 Tbsp. Flour

3 Tbsp. Sugar

2 Tbsp. unsweetened cocoa powder*         

¼ tsp. baking powder

pinch of salt

3 Tbsp milk

3 Tbsp Vegetable Oil

Drop of vanilla extract

Extras:

2 soft caramel squares cut in half, or 2 squares caramilk

1 Tbsp. chocolate chips

! Tbsp. finely chopped pecans

Toppings:

Whip cream, ice cream, marshmallow cream, caramel sauce

1. In a 12 ounce microwave safe mug**, combine flour, sugar, cocoa powder, baking powder and salt.  Break up any lumps of flour or cocoa until well combined.
2. Add the milk, oil and vanilla and stir with fork until mixed through.
3. Add any extras and stir.
4. With a wet paper towel, clean the inside rim of the mug right to the batter.
5. Microwave for 90 seconds.  
6. Serve with your favourite topping.

* I used Dutch Process cocoa powder for a darker chocolate flavour

** Fill a measuring cup with 12 ounces of water to check the size of your mug.  Too small and you'll find cake overflowing the mug.

Ham and Cheese Pinwheels

 These are a great quick addition to brunch or as an appetizer that I throw together ahead of time and pop them in the oven when people arrive.  Or you can bake them off or freeze them for when needed**.

There's something very comforting with ham and cheese in pastry.  They are fantastic warm but room temperature is not so bad as well.

Use whatever cheese you have around.  Cheddar is standard but I've used havarti, mozzarella and gouda with excellent results.

Ham and Cheese Pinwheels

Biscuit:

2 cups. All purpose Flour

1 Tbsp baking powder

2 tsp sugar

¼ tsp salt

¼ cup butter

¾ cup milk

Filling:

1½ to 2 cups shredded cheddar

1 cup finely chopped ham

¼ cup finely chopped celery

¼ cup mayonnaise

1 tsp dijon mustard (optional)

1. For the biscuit:  Combine dry ingredients and stir.  Cut butter into dry ingredients until crumbly.  Stir in milk with a fork to make a soft, slightly sticky dough*.  Knead gently a few times till dough comes together.  Sprinkle a little flour onto a large cutting board or work surface.  Place dough and roll out into a 12 x 16 inch rectangle.
2. Filling:  Mix all the ingredients together and spread over the dough.  Starting at the long side of the dough, roll jelly roll like and pinch together the loose end to the dough.  You can slightly dampen the dough to help it to stick.  Cut into 1/2 inch slices and place on a lightly greased baking pan.
3. Bake at 375℉ oven for 15 to 20 minutes until golden and brown on the bottom.

* You can add an additional teaspoon or so of milk if the dough is too floury.  Try not to handle it too much or it will be tough.  As you roll out the dough move it around and use more flour keep it from sticking to the board or rolling pin.

**These pinwheels can be made ahead, cut out and put on a baking sheet, covered and put in the fridge for a few hours or they can be cooked and frozen.  Reheat in a 350℉ oven for 8 to 10 minutes.

Perfect Stove Popped Popcorn

 I don't know about you but we've spent a lot of time binging tv shows and watching movies over the last two years.  Our favourite go to snack is popcorn.  Microwave popcorn is great in a pinch but stove popped corn smothered in butter and salt is so much better.  It has taken me a while to get the technique right but I've figured out a way to get almost all of the popcorn kernels popped.  

Try this and let me know how it works for you!

Perfect Stove Popped Popcorn

3 Tbsp. Vegetable Oil

½ c. Popcorn

1. In a large saucepan, heat the vegetable oil over medium high heat.*  When you start to feel the heat off the pan, add all the popcorn kernels.  Place the lid on the pan.**
2. Do not shake the pan just leave it on the stove.  Once you hear a few kernels pop, take the pot completely off the heat and set a timer for 1 minute.  Place the pot back on the heat and let it sit there.***  You will hear it go crazy popping. Once the pops slow down, lift the pot off the heat and start shaking the pan back and forth until the popping stops.  Remove the lid.  Pour into a large bowl and season with your favourite topping.

* Everyones stove is different.  My stove goes up to 10 so i find 6 is perfect.

** I wrap the lid in a kitchen towel and then cover the pan but you don't have to.  I just find condensed moisture on the lid sometimes drips on the popcorn.

*** While you are waiting, place butter in the microwave and get whatever seasoning you want.  Parmesan, Nooch (nutritional yeast is amazingly cheesy and vegan), etc.

Jam Crumb Cake

I'm back!  I'm sorry but the weather seemed way to hot to think about cooking, let alone baking!   Our family also had a Wedding and Showers to prepare for.  CoVid definitely made it challenging but my son and now daughter in law tied the knot!  Yay!!

I found this great but easy recipe from Martha Stewart that used up that bottle of Jam that has sat in my fridge all year.  You can use one flavor or do one side one flavor and the other side something different or even swirl two together.  The choice is endless.  

If you have leftovers, the crumble stay crunchy the next day and it freezes well. 

Jam Crumb Cake

Topping:

! c. All purpose Flour

⅓ c. Packed brown sugar

6 Tbsp. Butter melted

Cake:

2 c. All purpose Flour

2 tsp. Baking powder

¼ tsp. Table salt

¾ c. Butter at room temperature

¾ c. White sugar

2 large eggs at room temperature 

⅔ c. Milk

1 to 1½ c. Jam

1. Topping:  Whisk together flour and brown sugar.  Stir in melted butter and toss to combine.
2. Cake: Spray a 9 x 13 inch pan with non stick spray.  Line with parchment leaving a 2 inch overhang on either side.
3. In a medium bowl mix flour, baking powder and salt together.  Set aside.  In another larger bowl with a mixer on medium high, beat butter and sugar together until light and fluffy (about 2 minutes).  Add eggs one at a time until mixed throughly.  Reduce speed to low and alternately add milk and flour until combined.
4. Scrape into prepared pan and spread jam over the top.  Sprinkle with topping making large clumps.   Bake at 350℉ for 45 to 50 minutes or until toothpick comes out clean.  Let cool 15 minutes and then using parchment lift onto a rack and let cool completely.

No Bake Cheesecake Squares

 Oh it's hot outside!  No one wants to turn on the oven but everyone still wants dessert.  This recipe is just the ticket.  It's easy to make and there's no baking or stove needed.

It's wonderfully refreshing and light.  You can put what ever fresh fruit you'd like and it's fabulous.

The perfect dessert for the summer.  Fast, easy, no bake and scrumptious!  Even better, you can make it a day ahead or up to 3 days and even freeze it.  Shhhh.  No one need every know how easy it is!

FYI. The original recipe called for 1½ cups more sugar between the crust and the filling and it used cool whip, which was also added sugar.  It was waaaay to sweet.  This is just right.  You may need a little extra for your taste but this combination was tested and deemed perfect by our family.

No Bake Cheesecake Squares

                                                                     serves 12 or more

Base

2½ c. graham cracker crumbs

⅔ c. butter melted

Filling

2 (8 ounce/225 g) packages of cream cheese, softened

½ c. sour cream

¾ c. icing sugar

½ c. heavy cream, whipped

zest of a lemon (optional)

Topping

Cherry, blueberry, or other pie topping

or what I did, lemon curd and blueberries

1. Base:  Combine all the ingredients in a bowl.  Mix well and press into the bottom of a 9 x 13 inch baking pan. (Don't press too hard or it will be very dense but hard enough to make it stay together!)
2. Filling: In a large bowl beat the cream cheese, sour cream and icing sugar until smooth and creamy.  Using a spatula, fold in the whipped cream.  Spread evenly over the base.  Cover and refrigerate for at least 4 hours and even better 24 hours ahead.
3. Slice into 12 or more bars depending on size.  Top with your choice of topping. 

Mini Chocolate Applesauce Bundt

This is a wonderful moist dark chocolate dream cake.  It is great warm from the oven with molten pockets of chocolate or served at room temperature with ice cream or whipped cream.  You can make it more decadent and special by serving it with a chocolate glaze.  Either way, if you like chocolate, you'll love this cake. 

I prefer to use mini bundt pans because I think they make a more elegant presentation.  

Mini Chocolate Applesauce Bundt

½ c. butter at room temperature
½ c. vegetable oil
1½ c. sugar
2 large eggs at room temperature
1 tsp vanilla extract
2¼ c. all purpose flour
½ c. Dutch process cocoa powder, sifted*
1 tsp. baking soda
1 tsp salt
½ tsp cinnamon
1½ c. applesauce
½ c. buttermilk
8 oz bittersweet chocolate chunks**

1. Preheat oven to 350℉.  Grease 18 muffin cups.***
2. Beat butter, oil and sugar with mixer until it lightens and becomes very fluffy.  This may take several minutes but is important to make the cake very soft in texture.  Add eggs one at a time and beat well.  Add vanilla.
3. In separate bowl whisk flour, cocoa, baking soda, salt and cinnamon together.
4. In another bowl whisk applesauce and buttermilk.
5. Add third of the flour mixture, then half the applesauce, half of flour left, rest of the applesauce then rest of the flour.  Don't worry too much about quantity, just alternate. Mix until just incorporated with no streaks or pockets of flour.
6. Stir in chocolate.  Spoon into prepared pans and bake for 18 to 20 minutes for muffin tins and 22 to 25 minutes for mini bundt pans.  Let cool for 5 minutes and turn out onto baking rack.

*Dutch process cocoa is a specific type of cocoa that has been treated giving it a  darker colour and I believe a more chocolatey flavour.  Honestly, it's worth looking for and purchasing.  I use it for all my recipes that require cocoa.  Regular cocoa powder will still work.

**You can use chocolate chips for a little bit sweeter cake.

*** I used 6 mini bundt pans as well as 6 muffin tins.


For the Glaze (not shown)
⅓ c. heavy cream
2 oz. bittersweet chocolate chopped or chocolate chips
1 Tbsp butter

1. In a small saucepan over medium heat, bring heavy cream to a boil.  Take off heat and add chocolate.  Once chocolate is melted, add butter.  Let cool 10 minutes before drizzling over cakes.

Lemon Yogurt Syrup Cake

This is a lovely lemon flavoured loaf cake that is quick to whip up and freezes very well.  I often gift these cakes or serve them with fresh blueberries and whip cream for an easy dessert.

Lemon Yogurt Syrup Cake

                                        Makes 1 loaf pan size cake

1½ c. all purpose flour

2 tsp baking powder

¼ tsp table salt

1 c. plain yogurt (or vanilla, strawberry, etc.)

1 c. granulated sugar

3 large eggs

2 tsp lemon zest (or zest from 2 lemons)

1 tsp vanilla

½ c. vegetable oil

Syrup for glazing after baking

¼ c. lemon juice

¼ c. granulated sugar

1. Grease or spray with vegetable spray a loaf pan (8½ x 4½ inches)*
2. Whisk flour, baking powder, and salt together in small bowl.
3. In medium bowl, whisk yogurt, sugar, eggs, lemon zest and vanilla together.
4. Slowly whisk dry mixture into the wet mixture until just incorporated.
5. With a spatula, fold the vegetable oil into the batter until uniform and no oily patches.
6. Pour the batter into the prepared pan.  Bake for about 50 minutes or until poked with skewer that comes out clean with no batter sticking. (A few crumbs are okay)
7. Syrup:  While the cake is baking, cook the lemon juice and sugar in a pan until sugar is dissolved.  You can use a microwave but be careful as it will boil over depending on the size of your bowl.  Set aside
8. When the cake is done, allow to cool in pan for 10 minutes.  Remove the cakes and place on a wire rack over a plate.  While the cake is still warm, spoon the syrup over the cakes and let it soak in.  (I keep spooning the syrup that collects on the plate over the loaves.)
9. Let cool.  Serve.

*You can also use three small loaf pans 5½ x 3 inch.  The baking time for these are 35 to 40 minutes.  Make sure though you rotate the pans turning pans facing front to face back and from left side to right of the oven.

If you are using a 9 x 5 inch pan, it will bake faster so check earlier, 45 to 50 minutes (please note: I have not made it with this size pan so this is an estimate.)

Healthy Gourmet Doggie Biscuits

When we had a dog, I use to make these treats for him.  I liked the fact these have no preservatives and are really easy to make.  

Most of the ingredients are regular staples most people have in their cupboards but Brewers Yeast may not be in everyones pantry.  You can omit it but it is suppose to help improve the skin and coat of dogs.  It is also high in essential amino acids and contains Vitamin B.

Cinnamon has anti inflammatory properties which is great for aging canines.  

Dried powdered milk is also a great source of protein and calcium and ground flax seed is a great source of Omega 3 and Omega 6 fatty acids which also helps with a healthy shiny coat.

By the way, bone shaped treats look great for gifts but when I'm making them for at home I roll out the dough into a rectangle and just cut into the appropriate size.

By the way, you can find all the ingredients at the Bulk Barn.

Healthy Gourmet Doggie Biscuits

                                                                 Makes about 4 dozen 

2 cups whole wheat flour

1 cup quick or old fashioned oatmeal*

¼ cup ground flax seed

¼ cup dry powdered milk

1 tsp cinnamon

1 tsp brewers yeast**

1 large egg

¼ cup vegetable oil

¼ cup peanut butter

½ cup water

1. Preheat oven to 325℉.
2. In a large bowl mix flour, oatmeal, ground flax seed, powdered milk, cinnamon and brewers yeast.
3. In a smaller bowl whisk egg, oil, peanut butter and water.
4. Add wet ingredients to the dry and mix well.  If the dough does not hold together and is dry, add a tablespoon of water at a time and continue mixing. Knead the dough until it is uniform through and there are no dry pockets.
5. Roll out to about a ¼ to ½ inch thickness.  Cut into preferred sizes. 
6. Bake on sprayed or parchment lined cookie sheets for 20 to 30 minutes turning and rotating the pans half way until browned and dried. 
7. Transfer to a baking rack and let cool throughly before storing / serving for your K9 friends.

*Old fashioned oatmeal makes the cookies a little harder to use a cookie cutter

**Can omit

Rainforest Crackers

Whenever I put these crackers out for appies or take them to someones house, I am often told "I buy these all the time.  They're my favourite." Of course mine are home made.  Beautiful to look at and full of healthy delicious ingredients.  They are usually the first things to disappear.  

Well, you can save yourself some money and make them at home.  They make beautiful gift and they keep well when sealed and placed in a dry cool area.  When frozen they will keep for months staying crispy.

These do take a little time to make but you can split it up into two days as the loaves need to cool completely before slicing and baking for a second time.  This recipe does require 2 small loaf pans that are 3 inches by 5½ inches.  

This is a very easy recipe to adapt as well.  You don't have dried figs?  Just use cranberries.  No pistachios.  How about pecans?  Try to keep the quantities the same and all will be well.  

 Rainforest Crackers

                                                                             makes about 4 dozen

½ cup whole wheat flour

½ cup all purpose flour

1 tsp baking soda

¼ tsp kosher salt

¼ cup chopped dried figs

¼ dried cranberries

¼ cup chopped pistachios

¼ cup pepitas or pumpkin seeds

2 Tbsp sesame seeds

2 Tbsp ground flaxseed

1 cup buttermilk* 

¼ cup brown sugar

1. Preheat oven to 350℉.  Grease 2 mini loaf pans well with vegetable spray.
2. In a large bowl, mix both flours, baking soda and salt.  Add figs, cranberries, pistachios, pumpkin seeds, sesame seeds and flax.  Stir till everything is coated.
3. In a small bowl, whisk buttermilk and brown sugar.  Add this to the flour mixture until combined.
4. Divide mixture between loaf pans.  Bake until golden, about 25 to 30 minutes or toothpick comes out clean.  Remove bread from pans and let cool on wire rack until completely cool.  At least 2 hours.
5. Preheat oven to 300℉.
6. Using a serrated knife, slice the loaves very thinly (about 2 to 3 mm) and place on ungreased cookie sheet in a single layer.  Bake for 13 minutes and then flip them over and bake for another 13 to 20 minutes until deep golden colour.  They will crisp up as they cool.**
7. Cool completely on racks.  Store in an airtight container at room temperature for a month or freeze.

*or ½ cup plain yogurt and ½ cup milk mixed together

** if the crackers don't look quite done after the last 13 minutes but are almost there, I turn off the oven and leave them inside to dry out a little more without browning any more for another 10 minutes.

My Thai Coconut Curry

There are some dishes that are requested and made so often that they become a family staple.  This is one of them. 

It's really fast and easy to make and you can put just about anything into it so you can change it up every time you make it.  It's a great way to use up left overs.  This recipe easily adapts to a vegetarian or even vegan dish with a few substitutions.

There are a few essential items that are a little different if you've never tried Thai cooking before but they are easily found.  You can leave off the fish sauce if you really dislike the smell but it does make a difference in the flavour authenticity and roundedness.  Don't worry, it really doesn't taste fishy.

Red Curry paste is found in little plastic jars on the shelf as well.  Ginger can also be found in jars or you can buy a piece of ginger fresh and grate it.  Coconut milk not coconut water is used.

So easy, so good.  Thai food at home.

My Thai Coconut Curry

1 tbsp vegetable oil

1 onion, chopped

1 celery, chopped

½ green or red bell pepper

1 tsp garlic, minced

1 tsp grated ginger (bottled or grated)

2 Tbsp tomato paste

1 Tbsp Red Curry Paste (if your spice level is low cut down to 2 tsp)

2 Tbsp brown sugar

1 Tbsp fish sauce

1 - 14 oz can Coconut milk

1 c. chicken or vegetable broth

Suggested Add Ins, Up to 4 cups

-mushrooms

-zucchini

-green beans

-carrots

-broccoli

-butternut squash (I've added mashed and those squash haters won't know)

-cooked chicken or pork, chopped

-tofu

-shrimp (add just before serving when sauce is ready.  Cook until they turn pink)

Garnish

-chopped fresh cilantro

-chopped roasted peanuts

-bean sprouts

-sliced lime

1. In a medium saucepan, add vegetable oil over medium heat.  Add onion, celery, peppers, garlic and grated ginger.  Saute for a couple of minutes.  Add the rest of the ingredient including your add ins.  Stir and bring to boil and turn down to a simmer.  Continue cooking until veggies are cooked through, about 20 to 30 minutes.  
2. Serve over rice, or rice noodles.
3. Garnish with lime slices, etc. as desired.

Easy Vegan Chocolate Pudding

With the New Year, we often try to start off with a plan for a healthy lifestyle.  The gym is out of the question thanks to lockdown and this time of the year makes exercising outside difficult to do.  This year seem to be the year for healthier eating.

When my son tried to eat vegan and gluten free for several months, trying to find a decent dessert was almost impossible.  I tried many and although my son was kind in his criticism, they were not great.  I did finally find one that worked out from America's Test Kitchen cookbook.  Not only that, my husband who was VERY skeptical, claimed he "liked it more than my regular chocolate pudding recipe"!  

I honestly never thought I'd include a Vegan dessert in my blog but here we are.  The secret to this pudding.... Avocados!  They make the pudding silky smooth and still let the chocolate shine.  And they are so much better for you than heavy cream and an added bonus, this is also gluten free.

You can still eat a great dessert on a vegan diet or take this when we get out of lockdown for a great shared dessert.

Easy Vegan Chocolate Pudding

                                                                   serves 6

1 cup water

¾ cup white sugar

¼ cup (¾ ounce) unsweetened cocoa powder*

2 tsp vanilla extract

1 tsp instant espresso powder (optional)**

¼ tsp table salt

2 large ripe avocados pitted (1 pound in total)***

3½ ounces of bittersweet chocolate chopped (70% cacao or higher)

1. Combine water, sugar, cocoa, vanilla, espresso powder and salt in a small microwave safe bowl.  Whisk until mixed well. Heat until sugar and cocoa dissolve stirring every 15 seconds.  
2. Scoop flesh into a food processor and process until very smooth, about 2 minutes, scraping down sides of bowl as needed. Add chocolate mixture slowly while processor is running.  Scrap down sides.  After 2 minutes, the mixture should be very smooth and glossy.
3. Microwave chocolate in small bowl checking first after 30 seconds then every 15 seconds, stirring after each time until melted. Add to processor and mix until incorporated scraping down sides as needed.
4. Transfer pudding to a bowl, cover with plastic wrap and refrigerate for a least 2 hours or up to 2 days.

*I prefer Dutch Process Cocoa.  It's makes a darker chocolate pudding.

**You can probably substitute espresso or regular coffee for the water if you don't      have espresso powder.  When I have tried this, I will update my blog.

***I found I needed 4 to 6 smaller avocados but it depends on the size. Weigh without the pits.