Hazelnut Chocolate Truffle Figs
Photography Photography by Becky Nunes.
Serves: 50
INGREDIENTS
1 cup hazelnuts plus
50 extra for garnish
50 whole, soft, dried figs
200g good quality dark chocolate – chopped
100ml condensed milk
1 teaspoon vanilla extract
2 tablespoons brandy or liqueur of choice
METHOD
Preheat the oven to 180°C. Roast the hazelnuts until golden. Once cool, tip them onto a clean tea towel and rub off the skins. Reserve 50 whole ones and finely chop the remainder. Snip a cross in the top of each fig with a pair of scissors and gently open them out – like a flower. Combine the chocolate, condensed milk, vanilla and brandy in a bowl and place over a pan of simmering water. Stir occasionally until melted then remove from the heat. Add the hazelnuts and allow to cool a little.
Place the chocolate mixture in a piping bag with a wide plain nozzle and gently fill each fig. Re-shape the sides of the figs if necessary and place a whole hazelnut on top. Place on baking paper in an airtight container and store in the fridge for 3-4 weeks. Makes 50
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126
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