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Dessert charcuterie board with chocolate covered figs

Chocolate Dessert Charcuterie Board

Chocolate Dessert Charcuterie Board includes recipes for chocolate covered figs, chocolate nut roll, and tips on how to create a chocolate board!
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Ingredients

Chocolate Nut Roll:

  • 8 ounces chocolate chips 1/2 semi-sweet, 1/2 bittersweet
  • 2 ounces or 4 tablespoons unsalted butter
  • 1 tablespoon orange zest
  • 1/2 cup chopped Sun-Maid California Mission Figs
  • 1/2 cup chopped toasted hazelnuts
  • 1/4 cup chopped candied ginger
  • 1/8 teaspoon sea salt
  • 1/4 cup sifted powdered sugar

Dark Chocolate Dipped Figs with Sea Salt:

  • 6 ounces Sun-Maid California Mission Figs
  • 1/2 cup dark chocolate chips
  • 1/4 teaspoon sea salt

White Chocolate Dipped Figs with Pistachios:

  • 6 ounces Sun-Maid California Golden Figs
  • 1/2 cup white chocolate
  • 1/2 cup chopped roasted salted pistachios

Chocolate Ganache:

  • 4 ounces semi-sweet chocolate chips
  • 4 ounces bittersweet chocolate chips
  • 1 cup heavy whipping cream

For serving:

Instructions 

Prepare the Chocolate Nut Roll:

  • Melt the chocolate and butter together in a heatproof bowl set inside a pan of simmering water on the stove top over medium low heat, stirring constantly until smooth. Remove from heat and stir in orange zest, chopped figs, hazelnuts, ginger and sea salt until combined. Allow to cool slightly.
  • Pour the cooled mixture onto plastic wrap set over a baking sheet and shape into a log about a foot long, then wrap tightly. Refrigerate until set about 4 hours or overnight. Before serving, coat the nut roll in the powdered sugar and allow to soften slightly at room temperature, then cut into 1/4" slices (about 24 slices). Cutting the chocolate roll when cold may result in cracks.

Prepare the dark chocolate sea salt figs:

  • Place waxed paper on a baking sheet.
  • Melt the chocolate in a heatproof bowl set inside a pan of simmering water on the stove top over medium low heat, stirring constantly until smooth.
  • Dip the figs into the chocolate, sprinkle with sea salt, and place on the waxed paper. Allow to set for about 30 minutes to 1 hour before serving.

Prepare the white chocolate pistachio figs:

  • Place waxed paper on a baking sheet.
  • Melt the white chocolate in a heatproof bowl set inside a pan of simmering water on the stove top over medium low heat, stirring constantly until smooth.
  • Dip the figs into the chocolate, coat with the chopped pistachios, and place on the waxed paper. Allow to set for about 30 minutes to 1 hour before serving.

Prepare the chocolate ganache:

  • Place the chocolate chips and heavy cream in a heat proof bowl set inside a pan of simmering water on the stove top over medium low heat, stirring constantly with a rubber scraper until the chocolate melts and emulsifies with the cream. When the mixture is smooth, remove from heat and set aside to cool slightly. The ganache will thicken as it cools.

Notes

  • This recipe can be easily scaled to feed any size crowd!
  • The chocolate nut roll may be made a few days in advance. Leftover slices may be stored in the fridge in an air tight container for up to 2 weeks.
  • Get creative with your chocolate nut roll ingredients! Use your favorite nuts, marshmallows, etc.
  • If the weather isn't too warm, the chocolate dipped figs may be made up to a day in advance at room temperature covered loosely with plastic wrap.
  • The ganache may be made in advance and heated in the microwave for 30 seconds. Stir, and heat for a few more seconds if necessary.

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!