Chocolate-Covered Figs with Sea Salt

I realize that there are some of you out there who might not be all that interested in figs.  But maybe you’ve just never had one.  Or maybe you were forced to eat figs as a child and now you have huge resentment issues.  Or maybe you love and adore figs as we do.  Whatever the case, I really think you should find yourself some figs and then dip them in chocolate and then sprinkle them with some lovely coarse sea salt.  Then you should eat them.

Granted, we love figs, so these were a slam dunk for us.  But I served them at a family party the other night, and my 12-year-old grandson, who isn’t the most adventurous eater in the world, tried one, and with eyes popping open, went back immediately for another.  All that to say, these are gosh darn good, you guys.

Oh, and did I mention easy?  These are SO easy.  Grab a bag or bar of your favorite dark chocolate (I used Ghiradelli this time) and melt it in the microwave for a few seconds.  Then, dip your fig in and sort of roll it around so it gets good and covered.  Place it on a plate, sprinkle with a little coarse salt (sea salt is lovely here), and let the chocolate cool and harden a little.  I love the crisp chocolate shell that sort of shatters when you bite into that soft, luscious fig. And the salt just adds another level of interest that is simply divine.

OK, I’ll stop now.  You get the idea.  Now go find some figs and introduce them to that lovely Scharffenberger chocolate you have in the pantry.  And don’t forget that little fairy dust sprinkling of salt.  Pretty magical stuff, I would say.

Chocolate-Covered Figs with Sea Salt

Printable Recipe

8 oz good quality dark chocolate

12 fresh figs

1/4 tsp coarse sea salt

Place the chocolate in a microwaveable bowl and microwave on high for 30 seconds.  Stir.  Microwave on high for 30 seconds more and stir again until the chocolate is completely melted.

Holding fig by the stem end, dip in the melted chocolate and set on a wax paper-lined tray.  Sprinkle with the salt.  Let stand until the chocolate is set.

Adapted from a recipe from Relish Magazine.