Fig Enrobed Chocolates | Alice Medrich Cocoa Dusted Truffles Recipe

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Alice Medrich shows you how to make enrobed chocolates with rich fig filling. Learn her cocoa dusted truffles recipe.

Course: Dessert

Keyword: cocoa dusted truffles recipe, enrobed chocolates

1/2 cup (113g) whipping cream
2 TBSP + 1 teaspoon (50g) invert sugar
1 bright-skinned organic orange , optional
10 1/2 oz (298g) 66% cacao dark chocolate (such as Guittard Organic Semisweet 66% Cacao)
6 TBSP (106g) Blue Ribbon Fig Puree , at room temperature
5 TBSP (70g) very soft unsalted butter
1/8 teaspoon fine sea salt

~ 1/4 cup Blue Ribbon Fig Puree* , at room temperature or slightly warmed for easier piping

1 1/2 LB (680g) chocolate , such as Guittard 61% cacao Lever De Soleil, or your choice of dark, white, or milk chocolate. Plenty will be left over for another use.
3-4 TBSP (18-24g) unsweetened high fat cocoa powder (natural or Dutch process), if desired, for finishing

Line the bottom and sides of the 8x8-inch pan with foil or plastic wrap.
In a small saucepan stir the cream with the invert sugar. If desired, add 2-3 wide strips of zest removed from about 1/3 of a medium orange using a vegetable peeler. Bring the cream mixture to a simmer. Off heat, cover the pan and let the flavors infuse for 15 minutes. Meanwhile melt the chocolate in a stainless-steel bowl set directly in a wider skillet of almost simmering water. Stir frequently until most of the chocolate is melted. Remove from the heat and stir until the remaining chocolate is melted. Cool the chocolate and the cream to 115°F. Adjust the temperature of cream or chocolate, as necessary so both are at 115°F.
Strain the cream into the cylindrical shaped bowl. Add the chocolate and fig puree. Using the immersion blender, blend until the mixture comes together and looks thickened and emulsified—it should not be separated or curdled, although you will see the texture of the fig puree. Blend in the butter.
Scrape the mixture into the lined pan and spread it evenly.

Imagine the pan of ganache as a grid of sixty-four 1-inch squares. Hold the piping bag upright and pipe a bead of fig puree in the center of each square. Use a toothpick as necessary to detach the sticky puree from the piping tip. Use an oiled finger to press each bead of puree into the ganache. Set aside to cool. Cover the pan and refrigerate the ganache until firm, at least three hours.

Remove the pan from the fridge and remove the ganache from the pan by pulling up on the plastic wrap or foil. Cut the ganache in 1-inch strips, cutting between the rows of fig filling. Cut each strip into squares. If necessary, let the squares soften until they are slightly pliable.
Put on latex gloves and press the corners of each square to cover the filling and form a rough ball. Then roll into balls between your palms. Cover and refrigerate the balls for at least an hour or until ready for the first coating.

Have ready a sheet pan lined with parchment. Melt but do not temper about 6 ounces of the chocolate intended for dipping. Cool the chocolate to 96°-105° F. Remove the chilled balls of ganache from the fridge.
If you are right-handed, use your right fingers to smear a couple of teaspoons of chocolate into the palm of your left hand. Working quickly, place a cold truffle in the chocolate and use your fingers to smear it around in your hand until it is just barely coated with chocolate—it need not be perfect. Put the coated truffle on the parchment-lined tray. Repeat with the remaining centers, dabbing more chocolate into your palm as necessary and, working as quickly as you can to avoid the chocolate hardening in your hand. When all the truffles are coated, let them stand at room temperature while you temper the chocolate for the final coating.

If you are finishing coated truffles with cocoa powder, put cocoa in a round cake or pie pan, otherwise, have ready a tray lined with parchment paper.
Melt and temper the chocolate, including any left from the first coating. Using the same coating method as before, re-coat the truffles with a thin coat of tempered chocolate. Deposit each coated truffle on the parchment lined tray.
Alternatively, deposit the coated truffles in the pan of cocoa powder. Shake the cocoa tray after every 2-3 truffles are deposited in it. (Or, have a friend do this for you so you can focus on coating the truffles).
Store truffles at cool room temperature in a covered container.

Recipe by Alice Medrich