2 cups dried black Mission figs or other dried figs (about 8 ounces)
¼ cup crystallized ginger (about 2 ounces)
1 tablespoon honey
½ teaspoon ground cinnamon
2½ ounces dark chocolate (60% to 70% cocoa solids), chopped
Remove the stems from the figs and discard. Put the figs, ginger, honey and cinnamon in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together. Roll the fig mixture with your hands into heaping teaspoon-size balls and set them on a baking sheet or plate lined with wax paper.
Place a small bowl over a saucepan containing barely simmering water over low heat. Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
Roll the fig balls in the melted chocolate, one or two at a time, until they are covered. Place them back on the wax paper and then chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
Makes 8 servings
Serving size: 2 truffles
Per serving: Calories 200; Total Fat 3.5 g (Sat Fat 2g; Mono Fat 0g; Poly Fat 0g); Protein 2g; Carb 45g; Fiber 6g; Cholesterol 0mg; Sodium 5mg
Excellent Source of: Fiber
Good Source of: Manganese
Copyright 2016 Ellie Krieger. All rights reserved.