Mocha & Fig Truffles with Smoked Almond Coat
- Yield 24 servings
- 1 cup whipping cream
- 1/2 cup whole milk
- 10 ounces ounces bittersweet chocolate bits
- 10 -- mission figs (stems removed and pulsed in food processor to form a thick paste)
- 2 -- large eggs (beaten, room temperature)
- 2 teaspoons espresso (finely ground)
- 1 -- teaspoon ground cinnamon
- 1/4 teaspoon extra-fine sea salt
- 1 cup smoked almonds
Preheat oven to 325 degrees.
Pulse almonds in a food processor and transfer to a medium bowl.
In a medium saucepan, heat the heavy cream and the milk until it simmers.
Once it simmers, remove from heat and stir in the chocolate bits, along with the coffee granules, cinnamon, and salt.
Stir to incorporate and until the chocolate mixture is smooth.
Stir in the fig paste and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
Temper the beaten eggs with a little of the warm chocolate mixture. Then, add the beaten eggs to the mixture and stir to fully incorporate.
Fill a a baking dish with the filling mixture. Bake for 15-20 minutes, depending on your oven. If it begins to show signs of bubbles or cracks on top, quickly remove them from the oven, as this is a sign it is over-cooked.. The top of the chocolate should have a beautiful glossy finish.
Remove from the oven and allow to cool for at least 15-20 minutes. Refrigerate for a couple of hours.
With a teaspoon, scoop out the chocolate and quickly roll into balls. Set aside until all the chocolate is rolled.
Roll the balls in the crushed smoked almonds. Serve immediately. May leave at room temperature, or refrigerate.
OPTIONAL: Add bourbon to the chocolate mixture before baking for that Mardi Gras pizazz, and laissez les bon temps rouler!!!!