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
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The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.