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Fig Orange Peel Dark Chocolate Balls

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Dare I say the fig, dark chocolate, and orange treats are like heaven in a ball. They are so easy to make and they keep well.

There are few things I love more than Lindt’s Dark Chocolate with Orange. In fact for most of my 30’s I would have 4 blocks with my morning expresso.

And it’s no secret how much I love figs. Fresh or dried and dried orange rind is also up there with my favorites. So the marriage of these ingredients is brilliant.

And if there are any left (which I seriously doubt…), you can share them with your friends. Or you can send them my way. I definitely won’t say no….Just put them into little cellophane bags with a tag. They make an awesome gift.

xxx Chef MM

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Fig Orange Peel Dark Chocolate Balls

  • Author: Melissa Mayo

Ingredients

Scale
  • 2 cups of dried figs (stalk removed and coarsely chopped)
  • ¾ cups candied orange peel
  • ¼ cup dried ginger
  • 2 TBS honey
  • 1 tsp nutmeg
  • 1 TBS cinnamon
  • 1 tsp ginger
  • 1 slab Lindt – dark chocolate with orange
  • 1 slab- Lindt dark chocolate 70% cocoa
  • Cocoa powder for dusting

Instructions

Remove the stalks from the figs and coarsely chop them into smaller pieces. Add the figs, dried orange peel, dried ginger, honey, cinnamon, ginger, and nutmeg to a food processor and pulse until the mixture breaks up into a chunky paste that sticks together.

Line a baking sheet with wax paper. Use your hands to roll the mixture into 1 inch balls. Set aside on the baking sheet.

Bring a saucepan of water to a boil over medium heat. Place a glass bowl on top so it fits securely.

Make sure that the water is at least an inch below the bowl. Add one slab of chocolate broken into smaller pieces. Mix with a spatula till the chocolate melts. Break the 2nd slab into smaller pieces and stir in till it melts. Remove the bowl from the heat.

Dip each ball into the melted chocolate and roll around to coat. Place it back on the wax-lined baking sheet. Once all the balls are covered with chocolate dust with some cocoa powder.

Place them in the refrigerator for 15 minutes to cool. Enjoy!!!!

MAKES 28 BALLS

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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