For me, fig and ginger is a glorious pairing: a match made in heaven. One is sweet and sticky, the other is warm and spicy. Cover that in melted chocolate and you really will think you have gone to heaven.
I won’t lie to you, truffles are time consuming and things can get a little messy in the kitchen! However, most of the time is spent waiting for the balls to chill at various stages and if you’re organised, you can keep the messiness to a minimum. Also, there’s absolutely no baking involved, which takes a lot of worry out of the equation as you don’t need to concern yourself with cooking times.
All that is required is patience. However, if you want to devour these truffles sooner rather than later, then feel free to shave off the waiting times. Yes, it will be sticky and yes, you’ll make a magnificent mess and yes, you’ll be licking chocolate off your fingers. But will it be delicious? Yes, yes, yes!
RECIPE: Fig & Ginger Truffles
SOURCE: The Busy Baker
FLAVOUR PROFILE: Luxurious, sophisticated and creamy with a hint of orange and zing of ginger.
GOES GREAT WITH: These are very rich, so save them for after dinner and treat yourself to one with a cup of coffee.
NOTES: I used golden syrup because I love the rich flavour. If you have trouble finding golden syrup or you’re not keen on it, you can simply replace the amount with more honey.
- 150g DRIED FIGS, roughly chopped
- 75g DATES, roughly chopped
- 30g CRYSTALIZED GINGER, roughly chopped
- 1/2 ORANGE, zested and juiced
- 45g HONEY
- 40g GOLDEN SYRUP
- 1/2 tsp. GROUND CINNAMON
- 1/16 tsp (a pinch) CAYENNE PEPPER
- 200g DARK CHOCOLATE, melted
- EDIBLE GOLD DUST, for garnishing (optional)
- Put the first 8 ingredients (DRIED FIGS, DATES, CRYSTALIZED GINGER, ORANGE, HONEY, GOLDEN SYRUP, GROUND CINNAMON and CAYENNE PEPPER) into a food processor. Blitz until you get a smooth paste, then pop into the fridge for 15 minutes.
- Take a spoonful of the mixture at a time and roll into bitesize balls. This is made easier and also gives you a smoother finish with wet hands. Put the balls onto a baking sheet covered with baking paper and refrigerate for at least an hour, but ideally longer. I left mine chilling for 2 hours before the next step.
- Dip the chilled balls into the melted CHOCOLATE and make sure they’re evenly covered. I did this by resting a truffle on a fork, submerging it in the chocolate, spooning some more chocolate over the top with a teaspoon and then tapping the fork on the edge of the bowl to get rid of the excess.
- After each one has been covered, carefully slide them back onto the baking sheet. Then sprinkle with the GOLD DUST, if desired. Put in the fridge to set, which takes about an hour and then enjoy!