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Baked chocolate truffle with pernod figs

Warm, dark chocolate truffle that’s crisp at the edge, wobbly in the middle.
Pernod figs and red wine add a sweet, grown-up glow of flavor.
Finish with crème fraîche—rich, glossy, and dangerously good.

dessert ⏱ 70 min 520 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Baked chocolate truffle with pernod figs
v4 · rb0e705f985 20260727Z1751 90 g caster sugar 150 g soft dried fig 12 pieces fresh fig 240 g crème fraîche 🔥 preheat the oven to 170°C 🍳 melt the chocolate and butter over a very light simmer 🌀 ⏱ 4-5 min whisk the egg, egg yolks, and caster sugar ⏳ cool the melted chocolate mix to room temperature 🌀 stir the cooled chocolate mix into the eggs 🌀 grease an ovenproof dish and pour in the chocolate mix 🔥 ⏱ 6 min bake, until slightly risen but wobbly in the centre ⏳ ⏱ 1 h leave to cool, then chill in the fridge make the baked fig compote by caramelising the sugar 🍳 ⏱ 20 min simmer the dried figs with pernod, red wine, orange zest, and thyme 🍳 ⏱ 10 min cook the fresh figs until soft and thick ⏳ cool the fig compote 🍽 scoop the chocolate truffle portions on to each plate 🔪 serve the figs alongside with crème fraîche and finish with grated orange zest Chocolate Truffle 🎉 200 g dark chocolate 130 g butter 1 piece egg 2 pieces egg yolk 150 ml pernod 200 ml red wine 3 pieces orange zest 4 pieces thyme dark chocolate, butter egg, egg yolk pernod, red wine, orange zest, thyme fresh fig crème fraîche
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Preparation steps

  1. preheat the oven to 170°C
  2. melt the chocolate and butter over a very light simmer
  3. whisk the egg, egg yolks, and caster sugar for 4-5 minutes
  4. cool the melted chocolate mix to room temperature
  5. stir the cooled chocolate mix into the eggs
  6. grease an ovenproof dish and pour in the chocolate mix
  7. bake for 6 minutes, until slightly risen but wobbly in the centre
  8. leave to cool, then chill in the fridge for at least 1 hour
  9. make the baked fig compote by caramelising the sugar
  10. simmer the dried figs with pernod, red wine, orange zest, and thyme for 20 minutes
  11. cook the fresh figs for another 10 minutes until soft and thick
  12. cool the fig compote
  13. scoop the chocolate truffle portions on to each plate
  14. serve the figs alongside with crème fraîche and finish with grated orange zest

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