Chocolate Fig Truffles Recipes

FIG AND GINGER TRUFFLES

Steps:

• Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
• Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
• Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
• Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
• Excellent source of: Fiber
• Good source of: Manganese

CHOCOLATE FIG TRUFFLES

Steps:

• Blend the almonds till they become a fairly fine meal - but not quite till they turn into butter. Remove from your food processor and add the dates and figs. Blend till there are no large chunks of fruit left.
• Add all the other ingredients to the food processor including the previously ground almonds and blend. Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.
• Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars. You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness.
• These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.

CHOCOLATE SPICE FIG TRUFFLES

Steps:

• Add the figs, dates, honey, orange zest and juice, and spices to a food processor and process on high speed until a thick paste forms. You may have to scrape down the sides a few time to be sure everything is blended evenly.
• Roll the mixture into balls about 1 or 1 1/2 inches in diameter. The mixture will be very thick and sticky, so it's a good idea to wet your hands with a bit of water as you roll. This will help keep the surface of the balls smooth, making them perfect for dipping in all that dark chocolate you're about melt!
• Refrigerate the fig balls for about 30 minutes to 1 hour after rolling. This helps them maintain their shape, and makes it much easier to dip them in chocolate.
• Add the dark chocolate to a microwave-safe bowl and microwave it in 30-second intervals at 50% power until it's melted completely. It's a good idea to stir the chocolate after each interval to make sure it doesn't burn.
• Dip each of the fig balls into the dark chocolate and place them on a parchment-lined baking sheet so the chocolate will set.
• Refrigerate the truffles just until the chocolate sets and dust with some cinnamon before serving!

CHOCOLATE FIG TRUFFLES

Steps:

• Either in a double boiler or a small fondue pot, add the ingredients for the chocolate coating. (If using a stainless steel bowl over pot, don't let the bowl touch the boiling water otherwise the chocolate will burn! Melt over low simmering heat, stirring, until completely melted).
• Place the nuts in food processor fitted with the "s" blade. Process until nuts are crumbly. Add the figs and maple syrup. Process until a semi-smooth paste forms. You will need to stop the food processor occasionally and scrape down the sides then process again. Roll filling into 1-inch balls (or to the size desired) and set onto a plate.
• Prepare a large plate (or baking sheet) for your finished truffles by covering it with a piece of parchment paper. Set aside.
• Turn off heat and immediately drop the first truffle into the melted chocolate, gently swirl the melted chocolate over it using a spoon. Lift up and place onto the prepared plate with parchment paper. Repeat with remaining truffles.
• Once you are finished, place the plate(or baking sheet) with the truffles on it into the freezer for about 10 minutes(optional) to harden the coating quickly. Once set, place truffles in a container and store in your fridge. ENJOY!