Fig and Whisky Chocolate Truffles
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!