These chocolate covered figs are an easy and delicious treat. They make great homemade gifts, especially if you’re looking for a unique and memorable gift option. These chocolate figs would be an elegant addition to any dessert table.
What to serve with these chocolate covered figs
If you’re adding these treats to a dessert table and would like to include another simple chocolate treat, try these chocolate covered walnuts. They’re so quick and easy to prepare. Or try these chocolate covered oranges. They’re sweet, juicy, and bursting with citrusy flavor.
Ingredients and substitutions
I like to use dark chocolate when making these figs, but you can substitute any type of chocolate you prefer.
I like to use dried figs when making this recipe, but you can substitute fresh figs if you prefer. If you’d like to substitute fresh figs then it’s important to note that they can only be stored in the fridge for a couple of days.
Finely chopped pecans add a nice crunch to these treats and complement the flavor of the figs. I used a food processor to chop them quickly but you can chop them by hand if you prefer. You can substitute any other type of nut you prefer such as pistachios or peanuts. Or for a nut free version, you can substitute finely chopped pumpkin seeds or sunflower seeds.
How to make them
Add the chocolate chips to a microwave-safe glass bowl (using a glass bowl helps prevent scorching the chocolate. Alternatively you can melt the chocolate in a pot on the stove set to low heat, stirring constantly until melted).
Next you’ll heat the chocolate in the microwave on high power for 30 seconds, then stir. Heat for an additional 30 seconds, then stir again. If there are a few lumps in the chocolate at this point, heat for 20 seconds, then stir. If the chocolate isn’t completely melted after that, repeat heating at 20 second increments until melted, stirring every 20 seconds.
Dip a dried fig in the melted chocolate, then immediately sprinkle on some finely chopped pecans. Place the fig on a sheet pan (or large plate) lined with parchment paper or a silicone baking mat.
Repeat with the rest of the figs, then place the sheet pan (or plate) of figs in the fridge to let the chocolate harden for at least 45 minutes before serving.
Giving them as gifts
These treats make great homemade gifts for any occasion. Simply place the chocolate figs in a cellophane bag or paper box and add a ribbon and paper gift tag.
Storage
Store these chocolate covered figs in an airtight container in the fridge for up to seven days.
Another fig recipe to try
If you have leftover figs to use up, give these delicious fig cookies a try. They have a satisfying chewy texture and a unique and lovely flavor.
Chocolate Covered Figs
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 12 dried figs
- 3/4 cup dark chocolate chips or chopped chocolate
- 1/3 cup finely chopped pecans (or substitute any type of chopped nut or seed you prefer)
Instructions
- Add the chocolate chips to a microwave-safe glass bowl (using a glass bowl helps prevent scorching the chocolate. Alternatively you can melt the chocolate in a pot on the stove set to low heat, stirring constantly until melted).
- Heat in the microwave on high power for 30 seconds, then stir.
- Heat for an additional 30 seconds, then stir again.
- If there are a few lumps in the chocolate at this point, heat for 20 seconds, then stir. If the chocolate isn’t completely melted after that, repeat heating at 20 second increments until melted, stirring every 20 seconds.
- Dip a dried fig in the melted chocolate, then immediately sprinkle on some finely chopped pecans.
- Place the fig on a sheet pan (or large plate) lined with parchment paper or a silicone baking mat.
- Repeat steps 5 and 6 with the rest of the figs.
- Place the sheet pan (or plate) of figs in the fridge to let the chocolate harden for at least 45 minutes before serving.
Notes
- Store these chocolate covered figs in an airtight container in the fridge for up to seven days.
- For a nut-free version of these treats, substitute finely chopped pumpkin seeds or sunflower seeds.