Chocolate-Dipped Almond-Stuffed Figs

Name: Chocolate-Dipped Almond-Stuffed Figs (Higos Rellenos de Almendras en Chocolate)
Cuisine: Spanish
Ingredients: ¾ cup brandy; 16 soft plump dried Calimyrna figs; 16 soft plump dried Calimyrna figs; 10 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor; 16 lightly toasted blanched almonds, preferably marcona; 2 tablespoons unsalted butter, chopped; 10 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor

Higos Rellenos de Almendras en Chocolate

Preparation info

Makes
16
figs

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

I became obsessed with chocolate-covered figs on a recent visit to the lush Jarandilla de la Vera section of Extremadura, stopping at every shop to taste just a few more. They are so luscious and proved so easy to make at home I often have a hard time convincing myself to make any other dessert. Double or triple the recipe for holiday giving—your amigos will love you.

Ingredients

Europe
Spain
Dessert
Vegetarian

Ingredients

Method