This creamy and silky celebrates two of the greatest gifts of Mexico to the world, chocolate and avocado. And it’s vegan.

Watch me make it and share nuggets of chocolate history in this session with En Casa con La Plaza.

1 cup water
¾ cup sugar
¼ cup unsweetened cocoa powder
1 tablespoon vanilla extract
¼ teaspoon salt
1 pound ripe avocados (about 2 large), halved and pitted
1 cup dark, bittersweet or semisweet chocolate chips
cacao nibs for garnish, optional

Combine water, sugar, cocoa, vanilla and salt in a small saucepan. Bring to a 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, scraping down sides of bowl as needed. Slowly add warm cocoa mixture until completely incorporated and smooth and glossy. (This can also be done in a bowl using a fork and a whisk.)

Melt the chocolate in the microwave or double boiler. If in the microwave, place the chocolate chips in a microwave safe bowl and heat on medium high for 30 seconds at a time. Stirring in between until melted and smooth. Or, bring an inch of water to a boil in a small saucepan. Place the chocolate in a bowl and set over the pot, making sure the surface of the water does not touch the bottom of the bowl. Stir occasionally until completely melted.

Add the melted chocolate to the avocado mixture and process until well incorporated, about 1 minute. Evenly transfer pudding to 4 to 6 ramekins, cover and refrigerate until chilled and set, at least 1 hour or overnight. Garnish with cacao nibs and serve.

Serves 4 to 6