Fig and ginger truffles
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 200, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 45 G., fiber 5 G., cholesterol 0 mg, sodium 8 mg, sugar 0 G.
Calories 200, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 45 G., fiber 5 G., cholesterol 0 mg, sodium 8 mg, sugar 0 G.
These delicious and healthy truffles are made from dried figs, candied ginger, a pinch of cinnamon, and a spoonful of honey, all blended together to form a paste. The resulting mixture is then formed into balls (truffles) and coated with melted chocolate. Choose dark chocolate with a cocoa content of 60-70%—it's the perfect balance of flavor and health benefits. These handmade chocolates make a wonderful treat for your family celebrations and a wonderful gift for friends.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups dried figs (about 220 g)
- 1/4 cup candied ginger (about 60 g)
- 0.5 tsp ground cinnamon
- 1 tbsp. honey
- 70 g dark chocolate (60 - 70% cocoa), chopped
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Recipes with similar ingredients: figs, candied fruit, dark chocolate, honey, cinnamon
Cooking the dish according to the recipe:
- Trim the stems from the figs and discard. Place 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.
- Scoop 1 teaspoon of the fig mixture and roll it into a ball with your hands. Place each ball on a baking sheet or a plate lined with waxed paper.
- Place a small bowl over a saucepan of simmering water over low heat. The bottom of the bowl should be at least 5 cm above the water. Place half the chocolate in the bowl and stir until melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate has melted. Remove the bowl from the double boiler.
- Dip the fig balls into the melted chocolate, 1-2 at a time, coating them completely. Transfer them to waxed paper and refrigerate until the chocolate hardens, about 15 minutes. Serve at room temperature.
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