from our chocolate recipe collection
Recipe by: Fran Bigelow, Fran's Chocolates
From: Pure Chocolate
Luscious stuffed figs speak to all the senses. They look like amber jewels, their texture feels meltingly soft in the mouth, the chocolate coating snaps when you take a bite, and the fragrance goes directly to the musky, sweet section of the brain. One glorious fig makes a complete dessert, or cut larger figs into quarters as part of a dessert tray. The very best, extra-fancy dried figs are in the market from October to March. Look for moist fruit with supple texture and full shape for stuffing. Makes 24 to 36.
1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
24 to 36 dried Calimyrna figs, depending on size
1 1/2 pounds semisweet chocolate, tempered (optional)
Have ready a 9-by-13-inch or quarter sheet pan lined with parchment.
In a saucepan, heat the cream over medium-high heat just until it begins to boil. Remove from the heat. Add the finely chopped chocolate. Stir until smooth with a rubber spatula. Pour the mixture into a bowl, cover with plastic wrap touching the top, and let set for 6 to 8 hours at room temperature.
Prepare figs for stuffing by gently rolling between your thumb and fingers to loosen the seeds and soften the flesh. Insert a wooden or metal skewer in the hole in the bottom of the fig and wiggle it to enlarge the hole slightly for stuffing.
When the ganache is set, gently stir with a rubber spatula a few times. Spoon into a pastry bag fitted with a small round 1/4-inch tip.
Hold each fig's stem gently between your index and middle fingers, using your thumb to support the plump fruit. Insert the tip of the pastry bag into the fig's bottom. Gently squeeze, stuffing until the fig is plump and full. Do not worry about leaks in the fig's skin. They can be fixed later.
Place filled figs on a parchment-lined pan and allow to set at room temperature for at least 2 hours. Using a sharp knife, scrape the excess filling from each fig's exterior. Stuffed figs can be stored in a sealed container in the refrigerator. Remove and return to room temperature for eating — or dipping, if desired.
To dip, follow the tempering and dipping instructions. Holding it by the stem, dip the bottom half of each fig in dark chocolate. Place the dipped fruit on a parchment-lined pan and let the chocolate set. With a pair of sharp scissors, snip off the very tip of each stem, which is too tough to be eaten, before serving.