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Chocolate Fig Pumpkins

This delicious and fun Halloween treat is courtesy of John and Kira Doyle.

  • yield: Makes 24

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Ingredients

  • 21 ounces milk chocolate, coarsely chopped
  • 1 1/3 cups whipping cream
  • 20 whole cloves
  • 9 tablespoons unsalted butter, room temperature
  • 5 tablespoons whiskey
  • 24 loose dried figs
  • 2 bags (1 pound) orange-vanilla-flavored candy wafers
  • Gold gel food coloring

Cook's Note

To purchase the orange-vanilla-flavored candy wafers, visit makenmold.com. To purchase the gold food gel from the Country Kitchen, visit countrykitchensa.com.

Directions

  1. Step 1

    Place chocolate in a large bowl; set a fine-mesh sieve over bowl of chocolate and set aside. In a small saucepan, bring cream and cloves to a boil over medium heat. Let cream boil 1 minute; remove from heat and immediately strain cream into bowl of chocolate, discarding cloves. Using a spatula, stir chocolate until smooth and slightly cooled. Add butter and whisk into chocolate mixture until smooth. Slowly add whiskey, while continuing to whisk, until mixture is well combined, scraping down the sides of the bowl as necessary. Cover and refrigerate until slightly firm, about 45 minutes.

  2. Step 2

    Transfer chocolate mixture to a pastry bag fitted with a large open-star pastry tip (such as an Ateco #820). Make a small hole in the bottom of each fig; fill each with chocolate mixture until plump. Set aside.

  3. Step 3

    Line 2 baking sheets with parchment paper and set aside. Place candy wafers in a microwave-safe bowl and microwave for 30 seconds at half power. Stir, and repeat process until candy wafers have melted. Add a few drops of gold food coloring, stirring, until desired color is reached.

  4. Step 4

    Working with one fig at a time, holding the stem end, dip fig into melted candy wafers to coat. Create ridges in the "pumpkin" by pressing down into the coated figs with the side of a fork. Transfer to prepared baking sheets. Repeat process with remaining figs.

  5. Step 5

    Transfer figs to refrigerator until set, about 10 minutes. Figs may be kept for 2 weeks at room temperature, or up to 4, refrigerated.

Source
The Martha Stewart Show, October Fall 2007

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Reviews (5)

  • inspiredcook 6 Nov, 2011

    These are very delicious and very easy to make! I didnt have a problem with anything. The only thing that made filling the figs a little difficult was the fact that i left the ganache in the fridge too long (probably about an hour and a half). It was a little to hard to squeeze out of the pastry bag but left out it began to soften up. overall these were very easy and extremely delicious!!

  • Kare212 28 Aug, 2010

    Does anyone know a good substitute for the whiskey?

  • Rusalka 4 Aug, 2010

    I just read the directions and then began watching the video at which point I noticed that although the directions say to leave the ganache for 45min the man in the video says about 2 hours. Maybe this accounts for the problems that Smoothis was having.

  • Smoothis 30 Oct, 2008

    (cont from previous post) I made the pumpkins both on that first day and then again three days later and still had some problems fillng them. When I would remove the piping bag after fililng, the fig would shrink to its orginal size and shape and force much of the filling out. The figs also wouldn't keep the "pumpkin" shape after being pushed into it. I've never had whole figs before, so perhaps there was something wrong with the ones I bought? Can anyone help please? :)

  • Smoothis 30 Oct, 2008

    I made these this week, and I have mixed feelings about it. They were really tasty but didn't look as nice as I would have liked. 45 minutes of cooling the ganache in the fridge left it just as thin as when I had first put it in. Even four hours later, it wasn't much better. It wasn't until three days later that the ganache was much thicker (although still not the consistency seen in the video). (cont in next post)