Fig and hazelnut pedro ximénez truffles

June_Imbibe Sherry_Fig, hazelnut and Pedro Ximinez truffles 05

The flavours of Spain captured in small, not-too-sweet mouthfuls.

Makes approximately 35, depending on size

INGREDIENTS
For the truffles:
  • 2 rich tea biscuits, crushed
  • 100g roasted hazelnuts, finely chopped
  • 250g soft dried figs, finely chopped
  • 60ml
  • Pedro Ximénez sherry
  • 100g good-quality dark chocolate, melted
  • ¼ tsp cinnamon
  • 1 tsp orange zest
  • a pinch of salt

To coat:

  • 150g good-quality dark chocolate
  • 2 tbsp cocoa powder
  • a pinch of cinnamon

METHOD

Combine all ingredients in a bowl and mix well. Roll into small balls whilst you melt the chocolate for coating in the microwave, or in a bowl set over a pan of barely-simmering water. Using a fork, dip each ball in the chocolate, shaking off excess. Transfer to a plate covered with greaseproof paper and allow to set. Mix the cocoa powder and cinnamon and roll the truffles in the mixture. Keep chilled, in an airtight container, until ready to serve.

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