Its been a long week. (I know, it’s Monday.) I’m tired. I have a grumpy. So even though it is still only October, its officially holiday baking time! Okay, technically, nothing holiday-y about it, but I tend to associate figs with winter and snow and holidays and Christmas Club. My momma was telling me about figs stuffed with chocolate she saw at a farmer’s market, but they were too expensive to pique her curiosity enough to actually buy one, but her description got me thinking and I made a batch of chocolate stuffed figs last Christmas, but I gave them all away before I ever tried one. Sadness!
This time I made them and ate them all myself. Truths.
Also, if you coat them in orange colored chocolate, they look like pumpkins! So its the right holiday after all.
Chocolate Stuffed Bourbon Figs
Makes 1 dozen
- 1 cup bourbon (cheap stuff will do)
- 12 dried turkish/brown/calamyrna figs
- 1 cup heavy cream
- 4 oz ark chocolate
- 4 oz white chocolate
Soak figs in 1 cup bourbon, for at least 2 hours, up to overnight.
Remove figs from bourbon and place on a paper towel to dry. Reserve bourbon.
Heat one cup heavy cream until just boiling and pour over 4 oz dark chocolate. Stir until chocolate melts and is smooth. Add 2 oz reserve bourbon. Drink remainder. (Or save covered in the fridge for your next bourbon related endeavor.)
Let chocolate cool to room temperature. Beat with hand mixer for a few minutes until chocolate lightens in color. If ganache is still liquidy, chill in refrigerator for a few minutes until it hardens just a little more. Plump figs with fingers and fill with chocolate mixture. I use a long, narrow frosting tip to inject it into the bottom of the fig. Chill.
Meanwhile, melt white chocolate over a double boiler. Coat figs in white chocolate and place on a piece of wax paper to dry or in mini cupcake or candy papers.
Store in refrigerator up to 2 weeks.