Chocolate Dipped Figs Recipes

CHOCOLATE DIPPED FIGS

Steps:

• In a microwave-safe bowl, combine coconut oil with the chocolate chips. Microwave 20 to 30 seconds at a time, stirring in between to create a smooth and even texture.
• Split figs into halves or fourths, depending on your preference.
• Dip figs into the chocolate as deep as you desire. Place them on a dish lined with parchment paper. Sprinkle figs with your topping of choice (or a couple!).
• Let dipped figs set in a fridge until the chocolate hardens. It's best to serve your figs the same day!

CHOCOLATE DIPPED FIGS

Steps:

• Melt chocolate chips on high in the microwave, stirring every 30 seconds until melted and smooth.
• Stick a toothpick in to a fig and swirl in the melted chocolate, until covered.
• Place chocolate covered fig on a piece of waxed paper over a plate.
• Sprinkle a little sea salt over chocolate covered fig.
• Repeat until all figs are covered with chocolate and lightly salted.
• Refrigerate until chocolate has set.
• Store in the refrigerator in an air tight container, with waxed paper between layers.

CHOCOLATE DIPPED FIGS

Steps:

• Prepare a cookie sheet with parchment paper. Make sure it can fit in your fridge.
• Cut the figs lengthwise down the middle and set aside.
• Put your sprinkling ingredients in small ramekins near the figs. You won't need very much of each, but you can always add more to the ramekin as needed, so start small.
• Place 2 ounces of dark chocolate chips in a microwave safe bowl. In 30 second increments, heat the chocolate, stir, and heat again. This should only take 2-3 turns, do not overheat.
• Pick each fig half up, one at a time and dip the bottom into the chocolate. Gently swirl around to get the chocolate as far up the fig as you want (halfway is where I aim for).
• Let the chocolate drip off, and quickly hold the fig over the ramekin with the sprinkle of your choice. Use your fingers to add a little sprinkle of your desired topping. If using edible glitter spray, hold over the sink for easier clean up. Set each fig space apart on the parchment paper lined cookie sheet.
• Let the figs chill in the fridge for at least one hour. Put any uneaten figs in a sealed plastic container.
• Eat within 3 days.

SALTED CARAMEL & DARK CHOCOLATE FIGS

Steps:

• Line a baking sheet with waxed paper and grease the paper; set aside., Insert a toothpick into each fig. Make a 1/2-in. cut on the side of each fig. Combine the cheese, honey and vinegar in a small bowl. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe cheese mixture into figs., Melt caramels and water in a microwave; stir until smooth. Dip each fig into caramel; turn to coat. Place on prepared pan; let stand until set., Place almonds in a small shallow bowl. Dip bottom third of each fig into melted chocolate; allow excess to drip off. Dip into almonds and sprinkle with salt. Return to pan; let stand until set.