Fig and Whisky Chocolate Truffles
Photography Sarah Tuck.
This recipe is simple to make, if a little messy! It’s important to remove the truffles from the fridge half an hour before serving to ensure the perfect smooth chocolate mouthful.
INGREDIENTS
¾ cup finely chopped dried figs
¼ cup whisky
200 ml cream
400 grams dark chocolate, chopped roughly
1 cup finely chopped toasted walnuts
¼ cup cocoa powder
METHOD
Mix the figs with the whisky and leave to macerate overnight in a sealed container.
Heat the cream in a small saucepan until just simmering. Remove from the heat, add the chocolate and leave to sit for 3 minutes then whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.
Add the fig and whisky mixture and half of the walnuts and stir to combine. Pour into a container and refrigerate until set, at least 6 hours.
Once set, use a spoon to scoop out the chocolate mixture and roll into small balls. Finish by either rolling in the remaining finely chopped walnuts or dark cocoa powder.
Refrigerate until half an hour before serving. Makes 30
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.