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Author Notes: While living in Spain I discovered a tiny shop called Casa Gispert. They sold, among other things, the most incredible dried fruits and nuts as well as artisanal chocolates. As it was Christmas when I made this discovery, the owner suggested I try the chocolate covered figs. To my surprise, they were not only dipped in chocolate but were also filled with a rich chocolate ganache. I bought 4 and ate them on the way home. When I went back to buy some as gifts they had sold out. In an effort to spread this wonderful holiday delight, I have come up with my own version using flavored chocolate in the ganache. I like dark chocolate with sea salt, milk chocolate with cinnamon and bacon, and white chocolate with pink pepper, star anise and black cardamom. —nycnomad
Whiskey Soaked Figs
- 46 Dried Calimyrna Figs Dried
- 1 cup Whiskey or Brandy or Rum
- 2+ cups Boiling Water
- Place the figs in a heat resistant bowl and add 1 cup of whiskey and enough boiling water to cover them. Let them sit for approximately 1 hour. This will soften the figs and make them easier to fill with the ganache.
- Drain the figs and set them aside until the ganache is ready.
Dark Chocolate and Sea Salt Ganache
- 1 Bar of Flavored Chocolate (Dark/Milk/White)
- 1 pint Organic Heavy Cream
- 2 9oz Bag Chocolate Morsels for Melting (Dark/Milk/White)
- 1 Piping Bags for Icing
- 1 Adaptors for Icing Bags
- 1 Fine Icing Tip
- The key to a good ganache is the ratio of cream to chocolate by weight. For this recipe 1:1 is best. I used a 3.5oz bar of dark chocolate with sea salt so I also used 3.5oz of cream. If you don't want to weigh your cream, remember 1 Cup weighs 8oz, so I used just under 1/2 cup.
- Heat the cream over a low flame until steam begins to rise. The cream does not need to boil, it only needs to be warm enough to melt the chocolate.
- While the cream is warming, chop the chocolate into smaller pieces so that it will melt easily. Place the chocolate in a heat proof bowl. One 3.5oz bar provides enough ganache for around 40-48 figs depending on their size.
- Add the cream to the chocolate and stir until the chocolate has melted completely. Place the ganache in the refrigerator and let it cool. If it is too warm is will be runny and difficult to work with.
- Assemble the piping bag and spoon in the ganache into the bag.
- Insert the tip of the piping nozzle into the base of the fig and fill the fig. You will be able to feel the sides plump as the fig fills. Place it base down onto a cookie sheet covered in wax paper. A little of the ganache may seep out but it will firm up quickly.
- Chill the figs in the refrigerator overnight.
- Place the plain dark/milk/white chocolate morsels in a double boiler or in a bowl over a pan full of simmering water. Slowly melt the chocolate being careful not to scald it. Once the chocolate starts to melt turn the heat off and stir until all of the chocolate has melted.
- Prepare another cookie sheet with a sheet of wax paper. Dip each filled fig into the melted chocolate and place on the cookie sheet. Allow them to cool and place in the refrigerator until they set completely.
- Once they have set assemble them as you like in gift bags or boxes. I place 1 each in a mini-cupcake liner and assemble 6; 2 dark, 2 white and 2 milk in a gift box. Enjoy and wrap with love <3
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Edible Gift