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.
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