Chocolate Fig Kisses Recipes

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CHOCOLATE AND OLIVE OIL FIG CAKES



Chocolate and Olive Oil Fig Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, plus more for the pan
1/2 cup all-purpose flour, plus more for dusting
1/4 cup Dutch-process cocoa powder
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1/2 cup sugar
1 large egg plus 1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
6 fresh figs, halved
4 ounces bittersweet chocolate, chopped
2 teaspoons honey, plus more for drizzling
2 teaspoons extra-virgin olive oil
Large pinch of kosher salt
1/2 teaspoon coarsely ground black pepper, plus more for topping

Steps:

  • Preheat the oven to 350 degrees F. Make the cakes: Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.
  • Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
  • Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
  • Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
  • Top the cakes with the glaze, a drizzle of honey and more pepper. Quarter the remaining 6 fig halves and arrange on top.

FIG AND CHOCOLATE CHUNK COOKIES



Fig and Chocolate Chunk Cookies image

Chewy figs are a phenomenal addition to classic chocolate chunk cookies.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chocolate chunks
1/2 cup chopped dried figs

Steps:

  • Line 2 baking sheets with parchment paper.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried figs.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

CHOCOLATE KISSES



Chocolate Kisses image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 filled cookies

Number Of Ingredients 6

6 1/4 ounces blanched almonds (to yield 1 1/2 cups ground)
1 cup sugar, plus 1 tablespoon for grinding almonds
2 large egg whites
6 tablespoons Valrhona cocoa powder, sifted
3 ounces semisweet chocolate
6 tablespoons heavy cream

Steps:

  • Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
  • Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
  • Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
  • Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE FIG BISCOTTI



Chocolate Fig Biscotti image

This recipe is my own. The combination of figs and chocolate together is great. Before baking, very lightly sprinkle cinnamon on top of the loaves after applying egg wash. You won't be disappointed. Store in a sealed container.

Provided by AIRAMA

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 11

cooking spray
3 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ cup butter, softened
¾ cup light brown sugar
¼ cup white sugar
7 egg whites, divided
¾ cup chocolate chips, or more to taste
1 teaspoon vanilla extract
1 cup chopped dried figs
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
  • Combine flour and baking powder in a bowl.
  • Combine butter, brown sugar, and white sugar in a separate bowl. Beat with an electric mixer until light and fluffy. Beat in 6 egg whites, one at a time. Stir in chocolate chips and vanilla extract. Stir in the flour mixture with a wooden spoon until smooth. Stir in figs with the wooden spoon.
  • Divide the dough in two. Shape each half into a loaf about 12 inches long and 2 inches wide. Place the loaves 4 inches apart on the baking sheet; flatten tops slightly with your hand. Beat remaining egg white until foamy and brush over the tops. Lightly sprinkle cinnamon on the loaves after brushing on the egg white.
  • Bake in the preheated oven until light brown, 20 to 25 minutes. Let cool, about 30 minutes.
  • Lower oven temperature to 325 degrees F (165 degrees C).
  • Cut the baked loaves into 1/2-inch-thick diagonal slices using a serrated knife. Lay slices cut-side down on a baking sheet.
  • Bake in the preheated oven until browned and crisp, about 10 minutes. Cool on a wire rack.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 4.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 77.9 mg, Sugar 11.1 g

WHITE CHOCOLATE FIG KISSES



White Chocolate Fig Kisses image

Make and share this White Chocolate Fig Kisses recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 3

4 ounces white chocolate, chopped
24 whole dried figs
1/2 cup finely chopped pistachio nuts or 1/2 cup finely chopped macadamia nuts

Steps:

  • Melt chocolate in a double boiler.
  • Stir well.
  • Line a tray with wax paper.
  • Dip fig in chocolate and then into the chopped nuts.
  • Refrigerate until chocolate has hardened.
  • Store figs in the refrigerator in an airtight container with waxed paper between layers for upto 1 week.

Nutrition Facts : Calories 60.6, Fat 2.7, SaturatedFat 1.1, Cholesterol 0.7, Sodium 5.1, Carbohydrate 8.9, Fiber 1.1, Sugar 7, Protein 1.1

FIG AND CHOCOLATE OLIVE OIL CAKE



Fig and Chocolate Olive Oil Cake image

This is a delectable combination of flavors, perfect for when figs are in season. The chocolate sponge is light but flavorful, thanks to the yogurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yogurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.

Provided by Diana Moutsopoulos

Categories     Chocolate Cake

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ½ cups white sugar
2 tablespoons white sugar
2 large eggs, lightly beaten
½ (8 ounce) container plain yogurt
½ cup olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
6 medium (blank)s fresh figs, halved

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
  • Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
  • Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
  • Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
  • Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 64 g, Cholesterol 47.4 mg, Fat 16 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 120.1 mg, Sugar 47.9 g

CHOCOLATE FIG KISSES



Chocolate Fig Kisses image

Make and share this Chocolate Fig Kisses recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 15m

Yield 24 serving(s)

Number Of Ingredients 3

4 ounces white chocolate, chopped (White is optional, any type of chocolate will do.)
24 whole dried figs
1/2 cup finely chopped pistachios or 1/2 cup macadamia nuts

Steps:

  • Melt chocolate in a double boiler, stirring chocolate often.
  • While chocolate is melting, line a tray with wax paper.
  • Dip fig in chocolate, then into the chopped nuts.
  • Refrigerate briefly until chocolate has hardened.
  • Store figs in refrigerator inside an airtight container with waxed paper between layers for up to one week.

Nutrition Facts : Calories 60.6, Fat 2.7, SaturatedFat 1.1, Cholesterol 0.7, Sodium 5.1, Carbohydrate 8.9, Fiber 1.1, Sugar 7, Protein 1.1

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