Figcolates

Succulent California Figs are filled with creamy ganache then dipped in dark chocolate for a stunning and satisfying treat.

Makes 48

Ingredients

Honey Ganache Filling:

  • 6 oz. (1 cup) E. Guittard 64% Cacao Semisweet Chocolate
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey

Figs and Chocolate:

Directions

  1. Coarsely chop chocolate and place in a medium bowl. Combine the cream, butter and honey in a small saucepan and bring to a boil over low heat. Remove from heat and pour over chocolate. Let stand 2 minutes then whisk until smooth. Fill disposable pastry bag with the ganache and refrigerate for 1-2 hours or until firm enough to pipe. 
  2. Make a slit up through the center of the bottom of each fig about half way up the side. Indent the pulp in each side with your thumb to make a cavity for the filling. Pipe or scoop about 1 teaspoon ganache into the open center of the fig then close to original form. Dip in tempered chocolate.

Recipe and photo courtesy of Guittard Chocolate.

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