These homemade dark chocolate honey fig walnut truffles are a decadent yet healthy addition to a DIY chocolate box. The center is a soft walnut, fig, and honey jam enrobed in dark chocolate. Give them as homemade gifts to the people you love!
5 from 10 reviews
Ingredients
140gdried mission figs, I use Orchard Choice or Sun-Maid California Dried Figs, which are soft and plump
8ozbittersweet chocolate, finely chopped and divided (I use Guittard 74% bittersweet)
Flaky salt, optional
INSTRUCTIONS
If your figs are rather firm and dry, soak them covered in hot water for 5 minutes, then drain and press the water out before starting. If your figs are soft and plump, no need to soak. In a food processor or high-powered blender with a small blender jar, add the figs, honey, vanilla, and 2 tablespoons hot water. Blend until completely smooth, scraping down the sides and adding up to 2 tablespoons more hot water, as needed. I use exactly 3½ tablespoons, but this will depend on how juicy your figs are to begin with. The puree should be totally smooth, thick and not liquidy.
Transfer your fig puree to a bowl and fold in the chopped walnuts. Use a tablespoon or small cookie scoop to scoop perfectly rounded mounds with a flat bottom onto a parchment-lined baking sheet. If your mixture is too soft, freeze it for 20 minutes before scooping. Once you've made all your truffle mounds, place the baking pan in the freezer for at least an hour or up to several days.
When the truffle mounds are chilled, temper the chocolate. Fill a small saucepan with a few inches of water and set a heat-proof bowl over the top so a large portion of the bowl is touching the water. Being careful not to get any water in your bowl, add ⅔ (or about 5 ounces) of the dark chocolate. Cook, undisturbed until a little more than half has melted, then stir until the rest melts. Cook for a few minutes longer until the chocolate stings a little when touched on your wrist or just below your lower lip (a tip from The Kitchn!).
Remove the bowl from the heat (again being careful not to get any water in it) and add the reserved 3 ounces of chocolate. Stir until the chocolate melts. Let sit, stirring occasionally, until the chocolate feels just a bit cooler than your body temperature when touched to your wrist or below your lower lip.
Meanwhile, line another baking sheet with parchment paper.
Working quickly so your chocolate doesn't harden, dip the truffles (Tip: Remove only half of the truffle mounds from the freezer at a time to keep them firm and cold). Gently place one truffle mound into the chocolate bowl and spoon chocolate over the top. Gently lift the truffle out of the chocolate on top of a fork, then tap the fork handle on your wrist a few times to remove excess chocolate. Scrape the bottom of the fork tines on the edge of the bowl to remove any excess chocolate. Transfer the chocolate-dipped truffle to the prepared parchment-lined baking sheet, using a toothpick to help slide it off the fork. If desired, sprinkle flaky salt on top. Repeat with remaining truffles. Here's a great video tutorial for best tips on dipping truffles. Once you've finished dipping all your truffles, use any remaining chocolate to drizzle over the top.
Once the chocolate hardens, they're ready to eat! These honey fig walnut ruffles will keep in an airtight container on the counter for several days and are best eaten at room temperature.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.