Fig and Whisky Chocolate Truffles
Photography Sarah Tuck.
This recipe is simple to make, if a little messy! It’s important to remove the truffles from the fridge half an hour before serving to ensure the perfect smooth chocolate mouthful.
INGREDIENTS
¾ cup finely chopped dried figs
¼ cup whisky
200 ml cream
400 grams dark chocolate, chopped roughly
1 cup finely chopped toasted walnuts
¼ cup cocoa powder
METHOD
Mix the figs with the whisky and leave to macerate overnight in a sealed container.
Heat the cream in a small saucepan until just simmering. Remove from the heat, add the chocolate and leave to sit for 3 minutes then whisk to combine. If necessary return to the heat briefly, then whisk again until smooth.
Add the fig and whisky mixture and half of the walnuts and stir to combine. Pour into a container and refrigerate until set, at least 6 hours.
Once set, use a spoon to scoop out the chocolate mixture and roll into small balls. Finish by either rolling in the remaining finely chopped walnuts or dark cocoa powder.
Refrigerate until half an hour before serving. Makes 30
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.