Fig And Ginger Truffles Recipes

EASY GINGERBREAD TRUFFLES

Steps:

• Crush gingersnaps to a fine meal in a food processor.
• Mix cream cheese and ground ginger together in the bowl of a stand mixer. Slowly add gingersnap crumbs to cream cheese mixture until it begins to pull away from sides of bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Roll cream cheese mixture into teaspoon-size balls. Dip each ball in the melted chocolate, allowing excess chocolate to drip back into bowl. Arrange truffles onto waxed paper to dry.

CHOCOLATE SPICE FIG TRUFFLES

Steps:

• Add the figs, dates, honey, orange zest and juice, and spices to a food processor and process on high speed until a thick paste forms. You may have to scrape down the sides a few time to be sure everything is blended evenly.
• Roll the mixture into balls about 1 or 1 1/2 inches in diameter. The mixture will be very thick and sticky, so it's a good idea to wet your hands with a bit of water as you roll. This will help keep the surface of the balls smooth, making them perfect for dipping in all that dark chocolate you're about melt!
• Refrigerate the fig balls for about 30 minutes to 1 hour after rolling. This helps them maintain their shape, and makes it much easier to dip them in chocolate.
• Add the dark chocolate to a microwave-safe bowl and microwave it in 30-second intervals at 50% power until it's melted completely. It's a good idea to stir the chocolate after each interval to make sure it doesn't burn.
• Dip each of the fig balls into the dark chocolate and place them on a parchment-lined baking sheet so the chocolate will set.
• Refrigerate the truffles just until the chocolate sets and dust with some cinnamon before serving!

FIG AND GINGER TRUFFLES

Steps:

• 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