Chocolate-Dipped Figs

Chocolate-Dipped Figs
Contributor
Whole Foods

For the best results, reshape the dried figs a bit with your hands to bring back their natural teardrop shape before dipping them in chocolate.

Click here to see In Season: Figs.

12
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Cup semisweet chocolate chips
  • 24 plump dried figs, such as Calimyrna
  • 2/3 Cups chopped unsalted toasted almonds

Directions

Line a large sheet tray with parchment paper and transfer almonds to a wide, shallow dish; set both aside.

Put chocolate into a small pot and heat over medium-low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with 1 at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds, and transfer to the sheet tray. (If chocolate becomes too stiff, reheat it briefly over medium-low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

Nutritional Facts

Total Fat
6g
9%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
6mg
2%
Carbohydrate, by difference
14g
11%
Protein
3g
7%
Calcium, Ca
8mg
1%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Selenium, Se
2µg
4%
Sodium, Na
141mg
9%
Water
8g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.