Fig and Ginger Truffles
Fig and Ginger Truffles
- Level: Intermediate
- Yield: 16 truffles, serving size: 2 truffles
-
- Nutritional Analysis
- Per Serving
- Calories
- 200
- Total Fat
- 3.5 grams
- Saturated Fat
- 2 grams
- Sodium
- 8 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 5.5 grams
- Protein
- 2 grams
- Total: 50 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 10 min
- Level: Intermediate
- Yield: 16 truffles, serving size: 2 truffles
-
- Nutritional Analysis
- Per Serving
- Calories
- 200
- Total Fat
- 3.5 grams
- Saturated Fat
- 2 grams
- Sodium
- 8 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 5.5 grams
- Protein
- 2 grams
- Total: 50 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 10 min
Ingredients
2 cups dried black mission figs, or other dried figs (about 8 ounces)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), chopped
Directions
- Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey 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-sized balls and set them on a baking sheet or plate lined with waxed 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 into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
- Excellent source of: Fiber
- Good source of: Manganese
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