Chocolate Fig Truffles

If you guys follow my instagram you'll notice I have a have a major summer fling with figs. I just can't get enough of that plump fruit and literally track each individual fig as it grows on my humble tree. Unfortunately the season (and my crop) is short lived and I'm left dreaming of the fruit throughout the rest of the year. Enter dried figs. Although not as amazing, they are still REALLY good and can fill in for their superiors 11 months out of the year.

This is a ridiculously healthy "dessert". It's the perfect treat with coffee or tea and the sweetness hits all the right spots without being decadent and heavy. I make a batch of these and keep them in a cute box in the pantry and they stay fresh and delicious for a couple months. 

The combination of flavors will really have you cautious (fig, ginger, orange zest and honey?), but proceed with confidence because these flavors compliment each other fabulously. It goes without saying that chocolate makes everything better, and in this case it rounds out the other strong flavors and makes them flow. I really love these :)

Try dipping the chocolate in nuts to customize to your liking! I like to use pistachios and honey roasted almonds. I'll even add some chopped candied orange peel to the nut mixture. So delish.

Makes 16 truffles

Ingredients

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-1/8 cup crystallized ginger (use 1/4 teaspoon ground ginger if you must substitute OR use candied orange peel)

-2 cups dried figs

-2 tablespoons honey

-1/2 teaspoon orange zest

-1/2 teaspoon cinnamon powder

-1/2 teaspoon vanilla extract

-1/2 cup chocolate chips (I use dark chocolate, pick your preference)

Optional: chopped nuts to dip truffles in

To make

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-Using a food processor, pulse the crystallized ginger until it breaks down until smooth. Add the dried figs, honey, orange zest, cinnamon and vanilla then continue processing until the whole mixture is a smooth paste. You may have a few chunks of figs remaining, which is OK. Taste the filling and adjust sweetness. The other flavors will become stronger after a few hours of sitting together).

-Prepare a tray lined with parchment paper. Scoop a scant tablespoon of filling and form into a ball. Repeat the process until you have used all of your filling. If you have the time, refrigerate (or freeze briefly) until the filling is firm. This makes it easier to roll them but is not a necessary step. 

-Melt the chocolate in a small bowl in your microwave in 15 second intervals, stirring briefly until all the chocolate is melted and smooth.

-Dip each truffle into the chocolate and tap off the excess chocolate. If using chopped nuts, place them in a small bowl and dip the top of each chocolate covered truffle. Place on the parchment paper and continue the process until all the truffles are dipped. If you run out of chocolate, melt some more and continue dipping!

-Leave the truffles undisturbed until the chocolate has set.

-Store tightly covered at room temperature (or if the weather is hot, refrigerate).

-Enjoy!

*Recipe adapted from Ellie Krieger on the Food Network*

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Try these chocolate date bars next!

Chocolate Date Bars

For a savory twist on figs, check this pizza out! 

Balsamic Fig and Arugula Pizza

Balsamic Fig and Arugula Pizza

 

When I enjoy something, I can't just 'like' it, I have to 'LOVE' it.  And when I love it, I think about it constantly, talk about it annoyingly and just let it consume me completely. The 'it' I keep referring to in this case is my current obsession: fresh figs! I heart them with all my heart. So much so that I refuse to look up the calorie count for figs because I want to eat them without mentally calculating anything.

Since I'm obsessed (rightfully so) I try to figure out how to incorporate them into every food category possible. Fig jam has been a long time favorite of mine, and if you haven't tried Trader Joe's fig butter, I suggest you run over there now and grab a jar.  Fig balsamic vinegar came next, found in specialty shops and farmer's markets. Dried figs are a must in my home, and soon I'll share my fig truffles recipe with you guys.

But today...today, I bring you my latest and greatest.  I thought about this recipe and researched "the internets" long and hard for the best combination. There's nothing like this out there, I'm very pleased to admit ;)  The sweetness of the honey blends perfectly with the softness of the figs, and the balsamic glaze is a tart and sweet combination to the figs. The smoked mozzarella adds another dynamic of flavor that is mellowed out with the creamy ricotta. The crunch of the nuts, the tang of the red onion...this pizza is a culinary delight to your taste buds!

Makes 1 pizza

Ingredients
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-1/2 cup cornmeal (optional)
-1 pound fresh pizza dough
-1/4 cup honey
-8 ounces smoked mozzarella log, sliced into 1/4 inch pieces
-8 ounces ricotta cheese
-2 cups fresh figs, cut in half or quartered
-1/4 cup fig balsamic vinegar (or best quality, thick vinegar glaze you can obtain)
-2 cups arugula
-1/4 cup finely diced red onion
-1 tablespoon walnut oil (or olive oil)
-1/3 cup chopped walnuts
-1/2 teaspoon salt
-1/2 teaspoon black pepper

To make
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-Preheat oven to whatever temperature you bake your dough. I usually bake mine at 400 degrees. Spray a cookie sheet or pizza pan with non stick spray and sprinkle cornmeal over the pan. Shake the cornmeal around and tap out the excess into a sink. Stretch out your pizza dough and bake halfway on LOWER rack in the oven, about 6-8 minutes for my dough.
-Remove half baked pizza dough from the oven and arrange sliced mozzarella diagonally on the crust, about 1 inch apart across the dough. Then spread ricotta in the gaps between the mozzarella pieces. Arrange figs, flesh side down, on top of the cheese. Sprinkle the pizza with black pepper. Return to the oven and bake about 10 more minutes on the MIDDLE rack.
-While pizza is baking, mix together arugula, red onion, walnuts, salt and oil in a medium sized bowl.
-When the mozzarella is melted and the figs look a little caramelized, remove from the oven and drizzle the balsamic glaze on top. Lightly spoon the arugula mixture all over the pizza, slice and serve. I sliced the pizza into 24 slices using a baking sheet.
-Enjoy!

 

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