Ingredients
Fig Mixture
- 140 g dried mission figs (soft and plump)
- ¼ cup honey
- ¼ teaspoon vanilla bean paste
- 3-5 tablespoons hot water (adjust as needed for texture)
- ½ cup medium coarsely chopped candied walnuts or toasted walnuts
Chocolate Coating
- 8 oz bittersweet chocolate (74% cocoa), finely chopped and divided (5 oz + 3 oz)
- Flaky salt (optional, for garnish)
Instructions
- Prep the Figs. If your dried figs are firm or dry, soak them covered in hot water for 5 minutes, then drain and press out excess water. If they are soft and plump, you can skip soaking.
- Blend the Fig Puree. In a food processor or high-powered blender, combine the figs, honey, vanilla bean paste, and start with 2 tablespoons hot water. Blend until smooth, scraping sides as needed. Add additional water up to 2 tablespoons more to achieve a thick, smooth, but not liquidy puree (typically about 3½ tablespoons total).
- Fold in Walnuts and Form Truffles. Transfer the fig puree to a bowl and fold in the chopped walnuts. Use a tablespoon or small cookie scoop to form rounded mounds with flat bottoms on a parchment-lined baking sheet. If the mixture is too soft to shape, freeze it for 20 minutes to firm up before scooping.
- Freeze Truffle Mounds. Place the tray of formed truffles into the freezer for at least 1 hour or up to several days to chill and firm them.
- Temper the Chocolate. Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add two-thirds (about 5 oz) of chopped chocolate and gently melt until just over half is melted. Stir until completely melted and cook a few more minutes until the chocolate is warm but not hot (test by touching the bowl’s underside to your wrist or below your lower lip).
- Finish Tempering. Remove the bowl from heat and add the remaining 3 oz chocolate. Stir until melted and let cool, stirring occasionally, until chocolate is slightly cooler than body temperature (again test on wrist or lip).
- Prepare for Dipping. Line another baking sheet with parchment paper. Working quickly, remove half the truffle mounds from the freezer at a time to keep cold and firm. Dip each truffle into the tempered chocolate, spooning chocolate over to coat completely.
- Remove Excess Chocolate and Set. Lift each coated truffle using a fork, tapping off excess chocolate on your wrist and scraping the fork edge to remove drips. Transfer the truffle to the parchment-lined baking sheet. Repeat with remaining truffles. Optionally, sprinkle flaky salt on top while the chocolate is still wet.
- Drizzle Remaining Chocolate. Use any leftover tempered chocolate to drizzle decoratively over the truffles. Allow the chocolate coating to fully harden.
- Serve and Store. Once set, serve at room temperature. Store in an airtight container on the counter for several days for best flavor and texture.
Notes
- If your figs are very dry, soaking is important to soften for blending.
- Adjust hot water depending on fig juiciness to get the perfect truffle texture.
- Tempering chocolate ensures a glossy finish and snap on the truffles.
- Work quickly to keep truffles cold and prevent chocolate from hardening while dipping.
- Flaky salt enhances the chocolate flavor and adds a nice contrast but is optional.
- These truffles do not require refrigeration but keep best at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
