Brandied Figs with Dark and White Chocolate



Peter would receive many bottles of cognac, whiskey or brandy for Christmas every year.  Most of them stay in the cellar for a long time.  We have decades-old bottles sitting on the dusty racks waiting for a purpose.  Well, Valentine is in the air. I decided to put a bottle of Arakadz 7 star brandy to good use. These seductive, decadent and irresistible brandied figs will make anyone swoon. Try it. 


Brandied Figs Filled with White Chocolate Truffles and Dipped in Dark Chocolate


20 large dried Calimyrna figs (I used Happy Village Organic)

1 cup brandy

1/2 cup water

1 86% dark chocolate bar (I used Ghirardelli Intense Dark 90g bar)

20 Lindt White Chocolate Truffles



Soak figs in 1 cup of brandy and 1/2 cup of water overnight. Boil the figs in the soaking mixture on high without lid for 5 minutes or so to reduce the liquid to about half.

Drain the figs. Using a small knife, one by one cut the butt of the fig just enough to push in the which chocolate truffle. Set aside on a plate.

Cut the chocolate bar into small pieces and leave it in a bowl. Boil water in a steamer.  Turn stove to simmer. Put the bowl of chopped chocolate in the steamer until melt.

Leaving the bowl in the steamer as you dip the figs one by one.  Put them on a greased baking dish or parchment paper lined baking dish. Leave it in the freezer for 10 minutes or leave it in the fridge for 30 minutes or longer.

Serve at home temperature.