Avocado and Chocolate Experimentin'

This post on Veggie Wedgie's blog really piqued my interest. When faced with a bag of 5 large avocados at Costco, I knew what I had to do. I'm not sure what size her avocados in Greece were so I just ended up using 2 large ones and playing with the other ingredients until it tasted "right" (I started with half of all the other ingredients, but added more). I just used Valrhona cocoa powder since I didn't have the raw cocao powder called for in the recipe.
Now if this project didn't painfully illustrate my "need" for a Vitamix blender, I don't know what else would. Took a while to get the thick mixture to blend completely in my antique, but finally, one ozone-filled kitchen later, it happened...with the aid of a spatula of course.
My mom just happened to bring me a whole slew of liquor from my grandmother's old house.
This merited an experiment! Not all of the booze is what I would deem viable...who knows how long it sat in her cupboards. The Chambord that I thought would be a winner, smelled way too reminiscent of cherry cough syrup to bother with. The pear liqueur was quite lovely though, so it went into one of the trials. The Monster has a nice bottle of Ginger liqueur that I thought might work nicely with chocolate...in it went. I think I added sea salt flakes to each of the 3 that I altered. It deepened and rounded out the flavors nicely. Had to add vanilla to one of them too. I did make one sample straight up for comparison's sake.
Here's the breakdown:

Green- straight initial recipe ingredients...avocado, unsweetened cocoa powder, agave nectar, water (although I had to play with amounts)
Pink- ~1/4 tsp vanilla extract and a pinch of sea salt flakes
Yellow- ~1/2 tsp pear liqueur added to the vanilla-sea salt batch
Orange- ~1/2+ tsp ginger liqueur + a pinch of sea salt flakes

Who knows what will come out of the freezer in 8 hours...will update with our findings!