I have loaded this dessert with sexy ingredients, but don't eat too much - that has its issues, too.
If figs aren't available, use plump dried apricots and cook them in the port and orange juice mixture until they are glazed.
1/4 cup port
1/2 cup orange juice
1 tablespoon grated ginger
2 ounces (125 grams) bittersweet chocolate, finely chopped
1/2 cup mascarpone at room temperature
1/4 cup sour cream (low-fat is fine) at room temperature
Preheat oven to 350 F. Trim stem ends of figs, then cut down through stem end in the shape of an X to the base but not through it. The figs should sit open like a flower. Place in small oven-proof baking dish.
Combine port, orange juice and ginger and pour over figs. Bake until sauce is caramelized and figs are soft (about 25 minutes). Set aside to cool.
Place chocolate in a small, heavy pot over low heat. Stir occasionally until melted.
Combine mascarpone and sour cream in a bowl. Stir in melted chocolate.
Place ¼ chocolate mixture in a wine or parfait glass. Add a fig, some glaze (if any), more chocolate and finish with a fig. Repeat with second glass.