Chocolate-Dipped Stuffed Figs

How to prepare chocolate-dipped stuffed figs

1. Take each fig and make a small incision at the bottom with the tip of a knife. Then with your finger, enlarge that area and make room inside the fig by pressing the walls from the inside. Dried figs get deformed in the package, so when pressing the walls try to restore their shape as much as possible.
2. For the ganache, heat the cream. Add the lavender, cover, and let it infuse for 10 minutes. Strain the cream, pressing well on the lavender to extract all the liquid.
3. Chop the chocolate if needed (unless you're using chocolate chips or flakes). Cut the butter into cubes.
4. Reheat the cream. Pour the cream over the chocolate and butter. With a spoon, stir in the center, drawing figure 8s. Slowly expand the area you're stirring, and don't stop until the chocolate is completely melted.
5. Place the ganache, which is now very soft, in the refrigerator for 30 minutes. It will firm up enough to pipe.
7. Put the ganache into a pastry bag with a plain tip and fill the figs.
8. In a small bowl, melt 35g of the chocolate for glazing over a double boiler. Remove the bowl from the steam. Add the remaining chocolate and stir until completely melted. Add the oil and mix until smooth.
9. Dip each stuffed fig halfway into the melted chocolate, holding it by the stem. Place the fig on a fork and gently tap the fork against the edge of the glazing bowl, so the excess glaze drips off through the fork tines.
   
10. Place each glazed fig on a tray lined with parchment paper. Sprinkle a little fleur de sel on one side. Let them set completely (about 1 hour), then you can transfer them to a box/bowl. Store in the refrigerator overnight. Serve at room temperature.
    

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