Chocolate Dipped Stuffed Figs

INGREDIENTS

METHOD

· To make ganache: Pour cream into a small pot and place over a medium heat. Heat to just below boiling point. Remove from heat and add chocolate.

· Stir till chocolate is melted and has amalgamated with cream. You may need to return the pot to the heat for a short time if chocolate does not fully melt. Add Cointreau and orange zest and stir well to combine.

· Pour into a low-sided tray, leave in a cool place but not fridge, to cool as quickly as possible.

· In a coolish room working quickly roll ganache into 30 x 5g-6g balls. We wear washable cotton gloves to roll as the heat of your hand begins to melt ganache. Place balls on a tray and into refrigerator for 15 to 30 minutes or till firm.

· Mould each fig with your fingers to enhance the fig-shape.

· To make a pocket to take the ganache balls, cut base of each fig and extend the cut one-third of the way up the sides of the fig.

· Place one ganache ball into centre of each fig and reshape the fig so it has a flat base to ensure it sits upright.

· To chocolate dip the figs: Line a tray with aluminium foil. Place second measure of chocolate into a bowl and place bowl over a pot containing a small amount of water. Place pot over a low heat and stirring chocolate occasionally leave pot on heat till chocolate is about half melted. Remove bowl from heat and stir till all chocolate has melted.

· Holding stalk of fig dip into melted chocolate to three-quarters of the way up the sides. Gently shake to remove excess chocolate.

· Transfer to prepared tray and cool till chocolate is set.