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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.