In the early 90's I had a wonderful chef cooking for me named Sormany Justen. He later moved home to Petropolis, Brazil where he now owns two upscale Italian restaurants. This past week he came to visit with his two lovely daughters ,Gabriella and Rafaela. For lunch I served this pudding and Sormany declared it would have to go on his menu at home. He aways calls me "Boss" hence the title of the recipe.
This pudding is for the true chocolate lover- it is very rich. I tweaked the original recipe from Bon Appetit Magazine by adding instant espresso - the perfect compliment to the original recipe. The ingredients are not your typical pudding mixture. No cooking necessary and the finished product stays creamy for at least a week in the refrigerator.(provided it lasts that long). Enjoy! Avocados in chocolate pudding? Who would have thought???
Decadent Chocolate Pudding serves 4
2 large avocados,seeded and removed from skin
1/2 tsp vanilla extract
3/4 Cup unsweetened cocoa powder
1/2 C pure maple syrup
1/4 Cup agave nectar
1/4 fresh squeezed orange juice
1/2 tsp instant espresso powder
3/4 very hot ( but not boiling) tap water
1/2 Cup heavy cream for the top
2 Tbsp sugar
In a large blender, mix avocado, vanilla, cocoa, maple syrup, agave, orange juice, espresso and beat to a chunky puree. Slowly add the hot water and blend until smooth. Spoon into individual serving glasses and refrigerate until firm-( at least 2 hours) .
My choice for instant espresso-available at the grocery store
When ready to serve combine heavy cream and sugar and whip until firm. Place a dollop on top of the pudding. and serve.
