Ingredients & Directions
12 dried figs
2 cups dry white wine
3 ounces good-quality bittersweet chocolate, finely chopped
do not exceed 62% cacao
pinch of fine sea salt
¼ cup heavy cream
plus 2 tablespoons
¼ cup shelled unsalted pistachios, roughly chopped
flakey coarse sea salt for topping
Special equipment: A pastry bag fitted with a medium star tip or a resalable plastic bag.
In a medium saucepan, combine figs and wine. Bring liquid to a simmer over a medium heat, then reduce to a gentle simmer and cook, stirring occasionally, until figs are tender and liquid is mostly evaporated,18 to 20 minutes.
Meanwhile, combine chocolate and fine sea salt in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat. Pour hot cream over chocolate; whisk until smooth. Cover surface of ganache with plastic wrap; refrigerate until firm, about 20 minutes.
Transfer ganache to resealable plastic bag, squeezing it into one corner of the bag, then cut off â…“-inch of the plastic bag corner to allow for piping. Pipe ganache onto figs.
Sprinkle nuts and flakey coarse sea salt over ganache. Chill figs in refrigerator to set ganache, 10 minutes or overnight. (If chilling longer than 20 minutes, allow figs to stand at room temperature 20 minutes before serving.)
Yields: 2 dozen pieces
Recipe adapted from La Cucina Italiana