You can read the title all you want…it’s not going to change. No matter how many times you blink, this is going to remain a recipe for chocolate avocado frosting. It’s ok. The box is ok..I like it in the box too, but every now and then you have to wake and resolve to try new things, throw a little bit at the wall and see what sticks. I suppose that this would stick to the wall pretty well, but that’s not where I’m going with this. In an earlier post, we put together a brilliant if not odd looking black bean brownie and avocado frosting recipe from a couple of posts I stumbled across just before a dinner party. Turns out they were an absolute smash hit for the convincing taste and texture of the brownies as well as the creamy, bright green and mouth-watering taste of, hold on to your fedora, the avocado frosting. But at home we had a hard time getting anyone to eat the green frosting; something about not eating anything green unless it came from a garden and wasn’t being pawned off as a dessert. With a little experimentation, we managed a brilliant chocolate version of the frosting that met the standards of the family’s fickle tastebuds as well as their sense of aesthetic. Equally as comfortable on our white bean cupcake recipe, or anything that needs to be frosted in a rich, creamy chocolate, this is a keeper recipe that we’ll be slathering on baked goods for generations to come.
1 large ripe, organic avocado
2 1/2 Cups powdered sugar
1/3 Cup Dutch process cocoa powder
1/4 teaspoon pure vanilla extract
Sift the cocoa powder and powdered sugar into a small bowl and set aside. In the bowl of an electric mixer, fitted with a paddle attachment, beat the avocado at medium speed until creamy. Stop and scrape the sides of the bowl as needed. With the mixer on low speed, add in the vanilla then slowly add the powdered sugar and cocoa powder, again stopping to scrape down the sides of the bowl as needed, until a smooth frosting forms. Be patient. It will take about 5-7 minutes for the frosting to reach the right consistency and smoothness. You want zero lumps.
You can keep this chocolate avocado frosting in an airtight container for up to one week. And, no , it doesn’t change color like guacamole. You can also store in the freezer, in an airtight container for a few months. Defrost in 10 second intervals, turning the bag after each, 3-4 times until the frosting starts to soften. Set the semi-frozen frosting on the counter at room temperature for 1 hour. Rewhip by hand with a whisk to return to its original texture.