The king of all chocolate covered fruit must be the fresh fig. Besides eating them plain, adding a soft coating of rich chocolate and nuts accentuates their already creamy, jammy texture. They're super easy to make too, but take note of these key tips before you do.
While strawberries may be the more commonly covered fruit, figs are much better suited to chocolate IMHO due to their creamy, non-juicy filling.
A naturally gluten-free and customizable dessert this is such a nice treat for holidays, parties, or everyday indulgence.
Fresh figs are in season from May to November. If you can't find them, dried figs make a luxurious dessert too. Fresh figs also make a divine salad with beets and raspberries.
For other easy dairy free, desserts check out this fresh blueberry sauce or these vegan, gluten-free almond cookies.
Ingredients
- Dark chocolate - I used dairy-free Guittard chocolate chips. The higher quality chocolate you choose, the nicer it will melt.
- Otherwise, I've found a chocolate like Hershey's has a lot of additives that melt to a thick paste, rather than a glossy, smooth texture.
- Nuts - They really do add crunch and offset the sweetness of the figs and chocolate. I like using salted, roasted pistachios for their green color contrast and flavor.
See recipe card for quantities.
Instructions
You will need a double boiler or a heat safe bowl that fits over a pot of water, without touching the water.
- Step 1: Melt the chocolate over a pot of gently simmering water.
- Step 2: Stir the chocolate occassionally until all the chocolate is melted and you can dip in the figs.
- Step 3: The fig should be very dry. Dip and let the excess chocolate drip off before setting on to a piece of parchment or wax paper.
- Step 4: Any leftover chocolate can be dumped into a puddle on parchment paper to dry. It can be remelted for the next dipping session.
Tips & Tricks
Chocolate and water do not mix. You don't want the pot of water to boil vigorously, else excess steam rolls over into the bowl.
You also don't want to dip wet figs into the chocolate. If you wash the figs, make sure they are thoroughly dry before dipping.
If water does get into the chocolate, it will seize and become undippable. You can rescue it by adding more boiling water, but the coating will no longer harden when dry for a chocolate dipped fig.
Storage
Store at room temperature if you plan to consume within a day. They can also be store in the fridge for 1-2 days, but the chocolate will likely get some condensation droplets.
When are figs in season?
There are two natural harvests annually:
Figs produce a smaller “breba” crop in late spring to early summer, followed by the main, more abundant crop in late summer to early fall.
Northern Hemisphere timing (e.g. U.S.):
Fresh figs are typically in season August through early October. In California, the prime season is June to September.
Recipe
Chocolate Covered Figs (no dairy)
Ingredients
- 10 oz fresh figs about 1 pint or 8-10 each
- 1 c high quality dark chocolate I use dairy-free Guittard chocolate chips
- ⅓ c chopped pistachios or other nut
Instructions
- The figs need to be very dry. If you wash them, make sure they are air dried for sufficient time to remove all the water. Or gently brush them clean with a damp towel.
- Fill the saucepan with about an inch of water. Bring to a boil then lower to a simmer.
- Put the chocolate in a heat safe bowl. Put over the simmering water. Stir occasionally with a heat safe spatula until the chocolate is completely melted.
- Dip each fig about half way in the chocolate. Let excess chocolate drip off. Dip in the chopped pistachio, and then place the chocolate dipped fig on parchment or wax paper to dry.
- It will take about 30 minutes or more to dry completely. Consume within a day. You can store in the refrigerator for 1-2 days, but the chocolate may collect some water droplets from condensation.
Notes
- Avoid getting water inside the chocolate, otherwise it will seize and become too thick to dip your figs.
- Use a high quality chocolate, which generally costs a bit more. This would include brands like Valrhona, Callebaut, Guittard, or other premium chocolate.
- There will likely be some leftover melted chocolate in the bowl. You don't have to throw it away. Simple pour it onto the parchment paper and let it dry. Break it up into pieces and melt it for your next chocolate dipping session.
Nutrition
Fortune Cookie
The world is changed by your example, not by your opinion.
Paulo Coelho
Leave a Reply