Chocolate figs come in lots of variations: fresh figs, dried figs, figs soaked in booze, unadorned figs. And there’s the chocolate component: dark, really dark, ultra-dark. (I guess you could use milk chocolate, but the bitterness of dark chocolate contrasts beautifully with the sweetness of figs. Also, dark chocolate sets better than milk chocolate does.) For these figs, I went with non-boozy dried figs, but you could just as easily soak your figs in an alcohol of your choice or use fresh ones. Either way, chocolate-dipped figs make an elegant and deceptively simple dessert!
Begin by choosing your fig, whether it’s fresh or dried. My favorite by far is the Smyrna fig from Turkey, but perhaps you prefer Black Mission figs from California. If you’re opting for dried figs and want a soft texture, you might want to soak the figs in water (or booze) for about 30 minutes; if you like chewy figs, skip that step. Let soaked figs drain for at least 10 minutes before dipping them.
Snap a bar of dark chocolate (anywhere from 70% to 90%) into pieces and melt in a small saucepan over the lowest heat setting on your stove. Swirl/stir the chocolate as it melts to speed along the process and keep it from burning. Meanwhile, cover a plate with aluminum foil or parchment paper. Have figs ready.
Pull the saucepan off the heat when only a few lumps of chocolate remain. Finish melting the chocolate by swirling the pan, then tilt the pan slightly so that the chocolate pools. Grip the stem of a fig and dunk it into the chocolate, gently turning it to coat all sides. Immediately place on the foil/paper and don’t move it again. Repeat with remaining figs.
Refrigerate figs for at least 30 minutes to harden the chocolate, then serve them or stash them away in a covered container in the fridge. Dried dipped figs can be kept for up to two weeks; fresh figs should be eaten within 4 days. Figs are gorgeous all on their own, or serve them with ice cream and/or an array of fresh fruit.