Chocolate-Dipped Figs with Chopped Walnuts | Peggy Lampman's dinnerFeed

Recipe: Chocolate-Covered Figs with Chopped Walnuts

Ingredients

6-7 ounces dark chocolate (at least 70% cacao), broken into pieces
1 cup chopped nuts, such as toasted walnuts, pecans or hazlenuts
24 large dried figs, such as Calimyrna*
Raspberry sugar, optional, but a great idea for Valentine’s Day

Instructions

Line a large baking sheet with wax or parchment paper. Transfer nuts to a shallow dish; set aside. If figs are flattened, re-plumb into shape with your fingers.
  In a microwave-safe bowl or glass bowl, melt chocolate 3-4 minutes, stirring every 60-90 seconds. Or, place chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes.
Working one at a time, hold a fig by the stem and dip into the chocolate, coating it 2/3 of the way up. Shake off any excess chocolate, lightly sprinkle raspberry sugar over chocolate, if using, roll chocolate in nuts and transfer to the sheet tray. (If chocolate stiffens, reheat briefly over low heat.)
Refrigerate until chocolate has set. Store in the refrigerator in an air tight container, with waxed paper between layers.

*I have trouble finding fresh figs at this time of the year, but if they’re available to you, use them as you would the dried in the recipe, or slice them, dipping the tip of the fresh fig in chocolate.

Number of servings (yield): 24 pieces

Time: 20 minutes