Chocolate Dipped Figs
30 Min

Chocolate Dipped Figs

Weather patterns due to climate change are evident in almost all spheres of life. While Houston has a vibrant cycle of summer fruits from peaches to blackberries, figs that used to appear late summer or fall have been at the farmers market much earlier this year. Fall fig sightings are usually followed by cool breezes but this time around, we have a long summer to contend with. But how wonderful that we get to enjoy figs for perhaps a longer harvest period? A fig is a delicate luscious, sweet fruit, however quick to spoil so usually, must be consumed within a few days of harvest. It is delicious just on its own, or sliced and tossed into salads or even slightly roasted but nothing preserves and enhances the flavor of figs like a coating of dark chocolate with a hint of aromatic spices. The chocolate dipped figs can be eaten whole or sliced and served over ice cream for a beautiful, elegant dessert. Buy the best quality chocolate you can as this will make all the difference.

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Cook Time

30 Minutes



Step 1
Fill a small pot with water and over high heat, bring it to a simmer. In the meanwhile, have a tray ready with either parchment paper or a silicone mat.
Step 2
In a bowl that fits on top of the water but does not touch the water, combine the chocolate, heavy cream, cinnamon, cardamom, black pepper, and salt. Place it on top of the simmering water and let it warm up for 2 to 3 minutes.
Step 3
Using a wooden spoon, stir the chocolate gently to break it up a little and check to see how close it is to melting. If it appears soft, stir the mixture gently and take it off the water pot. Stir the mixture until smooth, creamy, and shiny looking.
Step 4
Picking up each fig by the stem, swirl it into the chocolate until all of it is coated then place it on the parchment paper. Repeat with the rest of the figs, making sure to space them about 1/2 to 1-inch apart. Refrigerate the figs for 2 to 3 hours.
1-pound fresh figs
10 ounces dark chocolate chunks
3 ounces heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Pinch black pepper
Pinch salt

Notes & Variations

  • Around 70% chocolate is best to use for this recipe – if you have any chocolate sauce left – make hot chocolate with it or dip a cookie or another piece of fruit with it.
  • If the sauce appears too thick, add a tablespoon or two more of cream. If the mixture appears to ‘break’ as in the oil comes to the surface, or it appears lumpy, add 2 to 3 tablespoons of heavy cream, and put it back to a simmer for just a minute or two. Whisk it and it should turn smooth.
  • The chocolate dipped figs will keep in an airtight container for 2 weeks in the refrigerator.
30 Min

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Fresh Figs

Figs & dessert sure do go well together!