Chocolate Covered Figs with Pistachio
Dried figs have always been one of Steve's favorites, traditionally stuffed with walnuts or almonds. These are next level, featuring a pop of acidity from freeze-dried raspberries and a rich, dark chocolate shell.
Takes 10 minutes
Serves 10
Ingredients
- 10 large plump dried figs
- 50 g almond or peanut butter
- 50 g shelled pistachios finely chopped
- 10 g freeze-dried raspberries lightly crushed
- 75 g dark chocolate 70% cocoa works best
Instructions
Prep the "Buns"
- Start by trimming the hard woody stem off the top of each fig. Slice them in half horizontally (across the "equator") to create a top and a bottom "bun."
Stuff the Burgers
- Lay the bottom halves open on a tray. Add a generous teaspoon of nut butter to each. Sprinkle with a layer of chopped pistachios and freeze-dried raspberries, then gently press the top half of the fig back on to close the "burger."
Melt the Chocolate
- Break the dark chocolate into small pieces. Melt it slowly using a microwave (30-second bursts, stirring in between) or a bain-marie.
- Pro Tip: Pour the melted chocolate into a narrow, deep glass. This makes it much easier to submerge the figs fully without needing a huge amount of chocolate.
Dip and Coat
- Pierce a stuffed fig with a toothpick so it’s secure. Dunk it straight into the chocolate until fully coated. Lift it out, let the excess drip off, and place it onto a plate lined with parchment paper.
Set and Serve
- Repeat with the remaining figs. For a final touch, you can sprinkle a few leftover pistachio crumbs on top while the chocolate is still wet. Place the tray in the fridge for 15–20 minutes until the chocolate is snappy and set.