Avocado Chocolate Mousse with Amaretto-Fig Reduction

What do you do with a bottle of amaretto (almond-flavored liqueur) that you used like three tablespoons of for pumpkin tiramisu and you/your familymembers don’t really drink anything other than wine nor have the motivation to make cocktails?

You find ways to incorporate said liqueur into more dishes!

… Such as adding it to slivered figs simmered in brown sugar syrup, to be used to top some bittersweet vegan avocado chocolate pudding (also pictured: whipped cream and chopped almonds).

Avocado Chocolate Mousse with Amaretto-Fig Reduction

Recipe for mousse adapted from a variety of places, including loveveggiesandyoga.com and Jason Mraz

Recipe for figs adapted from this recipe

Two avocados
Two bananas
Cocoa powder–1/2 cup to 1 cup (depending in your taste for bitterness)
Agave nectar–none or 1/4 to 1/2 cup
Vanilla extract–1-3 tablespoons

1 cup de-stemmed and sliced dried figs (apparently, sliced just once lengthwise; I didn’t realize and sliced them in thin strips)
1/2 cup water
1/4 cup brown sugar
1-2 tablespoons amaretto liqueur

Whipped cream, sliced almonds, strawberries, other garnishes

In a food processor, blend together avocados and bananas until totally smooth. It’s not fun to bite into green avocado when you’re thinking dessert. Add rest of ingredients (cocoa and agave bit by bit until you can’t really taste avocado anymore), food process them right in. In the past I left out the banana, but this time I added it to make the mousse less rich and add extra sweetness. I could still taste banana, but maybe just because I knew it was there (my mom didn’t taste it). Anyway, chill until ready to use.

To make figs, bring figs, water, and brown sugar to a boil on high heat, then simmer on low 4-5 minutes until the liquid reduces to about 2 tablespoons. Remove from heat and stir in amaretto. Chill until ready to use.

Assembly: Spoon some mousse into a narrow class cup, layering with fig and whipped cream to make a parfait like dessert; or, spoon a dollop on a plate and add fig as a garnish. Check out the pictures for ideas. Get creative.

If you have no amaretto, you could use some almond extract in a smaller quantity–haven’t tried this yet, though.

Who knew figs and amaretto tasted so good together? Apparently everyone. If you didn’t, feel happy that you’re not alone!

The fig reduction tasted so delicious–very sweet, but crunchy from the seeds and chewy. It contrasted the mousse well, but next time I wouldn’t put in banana–I think it would taste better with a more rich, bittersweet tasting avocado mousse rather than the lighter, sweeter one I ended up making.

Whipped cream melts quickly. It’s plagued me for so many desserts. Never fear. Just add some more!

Strawberries were delicious with this as well–I added many more slices to the plate for actual eating.

What’s nice about this is that a little goes a long way. Consider chocolate craving quashed after just this little appetizer-sized serving!

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