Fig and ginger truffles

Ingredients:

• 2 cups dried figs (about 220 g)
• 1/4 cup candied ginger (about 60 g)
• 0.5 tsp ground cinnamon
• 1 tbsp. honey
• 70 g dark chocolate (60 - 70% cocoa), chopped

Preparation:

1. Trim the stems from the figs and discard. Place the figs, ginger, cinnamon, and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
2. Scoop 1 teaspoon of the fig mixture and roll it into a ball with your hands. Place each ball on a baking sheet or a plate lined with waxed paper.
3. Place a small bowl over a saucepan of simmering water over low heat. The bottom of the bowl should be at least 5 cm above the water. Place half the chocolate in the bowl and stir until melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate has melted. Remove the bowl from the double boiler.
4. Dip the fig balls into the melted chocolate, 1-2 at a time, coating them completely. Transfer them to waxed paper and refrigerate until the chocolate hardens, about 15 minutes. Serve at room temperature.