Friday, April 23, 2010

Avocado Fudge (and a Milkshake)

The avocado from yesterday was due (more than ever) to rot, and after some searching I found this seemingly unlikely fudge recipe from

First, blend together:

1 avocado
1/4 c. butter

and simmer over low heat until melted. Then add:

1/4 c. Irish cream liqueur
1 c. cocoa mix (I used Ghirardelli)
3 1/2 c. confectioner's sugar

The recipe required 1 c. of melted chocolate chips; we didn't have any, so I used half each of two 90% and 99% Lindt dark chocolate bars that Jeremy had neglected in the back of the pantry. These were melted and mixed in, and then the goop was poured into a tinfoil-lined tupperware and put in the freezer.

It took longer than the advertised hour to solidify, but it was surprisingly delicious, and no trace of avocado could be detected. I really think this was an improvement on regular chocolate fudge, because it was not quite so unbearably sweet.

Afterwards I also made this refreshing (to da max) milkshake:

1/2 c. coffee ice cream
1/2 c. milk
1/4 c. Irish cream
1 c. pumpkin spice coffee
a few ice cubes

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