I don’t mind saying, these truffles are a gift. I recently went for a ‘research and development’ lunch at a tapas restaurant and these were the only thing on the menu that resembled dessert...and well, they were divine. SO, rushed home and recreated them and this is it. (Thank me by heading over to Instagram and Facebook and telling me how yummo they really are!)
I have to say, I am newly in love with Pedro...who ever he was. He named the grapes and created the Spanish sherry with such dedication that I have a new passion. (Sorry chocolate...you are just an ingredient on this one!)
Anyway, there is a little grit or texture from the fig seeds and I don’t mind it all. I hope you love them as much as I do, and just imagine presenting a big old box of these to someone you love? They’d have to love you back right?
I think so.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams soft dried figs, stalks removed
- 50 Grams Sherry Pedro Ximenez
- 500 Grams chocolate dark chocolate callets BUY
- 250 Grams cream
- cocoa as needed
Do
- 1
Cut the figs into pieces and place into a glass bowl. Cover with the sherry and allow to infuse for at least 3 hours or longer at room temperature.
- 2
Place figs and liquid into Thermomix bowl and blend 20 sec/speed 8. Scrape down sides of bowl and repeat.
- 3
Add chocolate and cream and cook 10 min/50°C/speed 1*. Scrape down and make sure all ingredients are well combined.
- 4
Pour mixture into a plastic tray and allow to set at room temperature. Transfer to the fridge. It may seperate a little, but this is not a problem later.
- 5
Tip mixture out onto a cutting board and cut into equal pieces. Roll each into a ball and toss in sifted cocoa. I use Callebaut cocoa for its high fat content, which leaves a beautiful mouth feel. Place onto a tray and keep refrigerated until ready to serve. They are better served at room temperature.
