- 7 ounces dried figs (ground in a meat grinder)
- 5 ounces dark or baking chocolate (grated)
- 5 ounces powdered sugar
- 1 egg white
- 1 teaspoon rum
- 2 ounces almonds (coarsely ground or finely chopped)
- Wet your hands to prevent from sticking. (You may have to do this a few times while you form truffles.) Combine all ingredients into a bowl. Mix well with hands until the ingredients are well integrated and have a consistency of play dough. Form little balls (the size should be between a golf ball and a marble).
- Prepare a bowl with almonds, and roll each ball around in it. Cover a flat surface (or a baking sheet) with baking paper. Line the balls on the sheet, cover with a kitchen towel and leave in a cool place to toughen.
- Once toughened, transfer them to a cookie box or a container. Keep in a cool place or fridge. Consume within a week.
Substitute almonds with walnuts or hazelnuts as another option. You’ll end up with about 15-17 truffles. Serving size is about 2-3.