Moroccan Spiced Dark Chocolate Truffles with Fig Essence

i thought i had better give you something sweet. i've been so elbow deep in pork bellies and other various savory goods lately that i've forgotten about all the wonderful delicious dark truffles i've made along the way. these Moroccan inspired truffles were a big hit. they came and went so fast i forgot to post about them.

we've all seen fig truffles...some touting to be "healthy fig truffles". i've made these before, but i think there's too much chewy fig and not enough chocolate.
why skimp on the chocolate ?
chocolate IS a "superfood" !
to keep the full flavor of the chocolate, but still have the essence of the fig, i decided to just use the gooey-caramel-brown sugar-like inside with the snappy seeds...the seeds are the fun part. i love the tiny pop-crunch in the mouth.
i liken it to the "caviar of the fruit world".

the warm Moroccan spices, snappy fig seeds and the salted pistachios all work together for one delicious dark chocolate ball of flavor.

ganache can be a little temperamental so i've put in a little note, but overall truffles are quite easy and people are always amazed and appreciative of homemade chocolates.

MOROCCAN SPICED DARK CHOCOLATE TRUFFLES WITH FIG SEEDS (dairy free)

1 large bar (250g) Valrhona dark chocolate 61%

3/4 cup full fat coconut milk...canned (can use heavy cream for "dairy people")

1/2 tsp Moroccan spices (recipe below)

1/2 tsp cardamom

5-6 dried white figs,just the seeds and inside.
roasted AND salted pistachios, chopped

first you might need to rehydrate your figs. soak them in some near boiling water for about 10 minutes until they are pliable. slice them open and scrape the insides out.
put coconut milk, Moroccan spice, cardamom and fig seeds in a small sauce pan and slowly bring to a good simmer. stir while heating. you might need to whisk a little to incorporate everything. when mixture is just about at a boil (bubbling at the side) pour over chopped chocolate and let sit for 3-4 minutes. then start to stir from the middle. your ganache should slowly come together. now stir to incorporate. TASTE TEST. do you want more spices, cardamom?. let sit and come to room temp. then refrigerate until set and worthy of truffle making.
NOTE...sometimes these take a little extra care. i have had a few instances with my ganache "breaking" when using coconut milk and Valrhona chocolate. "breaking" can mean an oily looking surface and or a grainy texture. there are many ways to fix this and some are too involved. i have tried them and it's messy. here's what works for me. if this happens i reheat the ganache over a double boiler until it is back to liquid and stirrable. take it off the heat and whisk...not too too vigorous or you will end up with frosting, but enough to bring it together. i liken it to RE-emulsifying the mixture. let sit on the counter and check it in a while. if it is still separating, give it another stir.
i am not a professional chocolatier so if i run in to a chocolate problem i refer the the vast knowledge of the internet. a good place to start is "The Chocolate Doctor" . this great site has answered many of my chocolate questions.