These chocolate dipped figs can be eaten whole or sliced and served over ice cream for a...
Instructions: Fill a small pot with water and bring it to a simmer over high heat. Have a tray ready with either parchment paper or a silicone mat.
In a bowl that fits on top of the water but does not touch the water, combine the chocolate, heavy cream, cinnamon, cardamom, black pepper and salt. Place it on top of the simmering water and let it warm up for 2 to 3 minutes. Using a wooden spoon, stir the chocolate gently to break it up a little and check to see how close it is to melting. If it appears soft, stir the mixture gently and take it off the water pot. Stir the mixture until smooth, creamy and shiny looking.
Picking up each fig by the stem, swirl it into the chocolate until all of it is coated then place it on the parchment paper. Repeat with the rest of the figs, making sure to space them about 1/2 to 1 inch apart. Refrigerate the figs for 2 to 3 hours.• Around 70% chocolate is best to use for this recipe — if you have any chocolate sauce left — make hot chocolate with it or dip a cookie or another piece of fruit with it.
• If the sauce appears too thick, add a tablespoon or two more of cream. If the mixture appears to"break" as in the oil comes to the surface, or it appears lumpy, add 2 to 3 tablespoons of heavy cream, and put it back to a simmer for just a minute or two. Whisk it and it should turn smooth.Makes 20 to 24
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