• 14servings
  • 40minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1/2 cup quartered dried black Mission figs

  2. 1/4 cup orange juice

  3. 2 tablespoons honey

  4. 1/2 teaspoon ground nutmeg

  5. 1/4 teaspoon ground cloves

  6. 11/4 teaspoons grated orange peel, divided

  7. 1/2 teaspoon ground cinnamon

  8. 2/3 cup (scant) hazelnuts, toasted

  9. 1 cup bittersweet or semisweet chocolate chips

  10. 14 standard paper muffin baking cups

Instructions Jump to Ingredients ↑

  1. Cook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat; mix in cinnamon, remaining 1/4 teaspoon orange peel, and nuts.

  2. Melt chocolate in microwave-safe bowl on medium power until melted and warm to touch, stopping once to stir, about 1 1/2 minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup. Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture. Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.


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