Chocolatedippedfigs 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 FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE DIPPED DELIGHTS

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

CHOCOLATE-DIPPED FRUIT

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.

CHOCOLATE-DIPPED PEACHES

Steps:

• Cut each peach half into 4 wedges.
• Dip into chocolate; place on plate.
• Sprinkle with nuts.
• Serve immediately.

CHOCOLATE FIG BISCOTTI

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.

FIGS DIPPED IN CREME DE CACAO

Steps:

• Line a baking sheet with plastic wrap. Whisk together sour cream and creme de cacao in a small bowl until smooth. Dip the figs into the sour cream mixture, set them on the baking sheet, and dust with cocoa powder. Refrigerate overnight before serving.

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.

CHOCOLATE-DIPPED FIGS

Steps:

• 1 Line a tray with wax paper and set a wire cooling rack on top. Make a small slit in the base of each fig. Insert an almond and a piece of orange peel into the figs. Pinch the slit closed. 2 In the top half of a double boiler set over simmering water, melt the chocolate and butter, about 5 minutes. Remove from the heat and stir until smooth. Let stand 5 minutes. 3 Dip each fig in the melted chocolate and place on the wire rack. When all of the figs have been dipped, place the tray in the refrigerator to set the chocolate, about 1 hour. 4 Place the figs in an airtight container, separating each layer with wax paper. Store in the refrigerator up to 30 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.