The tips of these fresh figs and strawberries are dipped in semi sweet chocolate and then coated with ground hazelnuts or cinnamon. These delicacies make a quick and easy party dessert and are of course gluten free. They look pretty and complement just about any other dessert you may be serving. The fresh figs and strawberries also go well with a fancy coffee, an after dinner liquor, or a special dessert cheese.They are light and make a perfect ending to filling meal.
I made this dessert because of Hurricane Irene.
Instead of going to New York City to see a Broadway show with some friends, my plans were thwarted!
My show was cancelled because of the weather !
Thank you Irene!
Instead, we did a last minute get together with neighbors!
My first thought was, " What can I make from what I already have in the house"?
I had already done a run to Trader Joe's the day before and had picked up some beautiful fresh black mission figs and a container of strawberries. I have a cookbook called Smallbites by Jennifer Joyce. When I saw her chocolate dipped figs, I knew it was a match. Personally, I added cinnamon topping as a variation , and I really love the cinnamon version. There is something about chocolate and cinnamon that tasted amazing! Yum!
Fresh Figs, washed and dried
Fresh strawberries, washed and dried
1 cup semi sweet chocolate chips, melted
1/2 cup ground hazelnuts or cinnamon ( or dip in both)
Wash and dry strawberries and figs, but do not take off greens or stems. Using a sharp knife start at the end opposite the stem and cut down the middle so all fruit is halved.Grind hazelnuts till well ground in a Vitamix or food processor.Put into a small bowl. Put chocolate chips into a microwave proof container and microwave for about a minute stir( check and it might need more) . If you are not happy using a microwave, put the chocolate chips over a double boiler until melted.
Holding the stem, dip the tip of a strawberry or a fig into the melted chocolate and then dip it immediately into the ground hazelnuts or cinnamon. Arrange on a plate, refrigerate for at least an hour and serve from the refrigerator.
|Wash and dry figs and strawberries ( Must be very dry to dip)|
|Slice strawberries and figs in half starting at the end opposite the stem|
|Grind 1/2 cup of hazelnuts in food processor or Vitamix ; put chocolate chips into a microwave proof dish|
|Dip fruit halves one by one into the chocolate and then the ground nuts or cinnamon|
Arrange on a plate, refrigerate for at least an hour and serve.!
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Katherine Martinelli fig hop