Chocolate Dipped Figs with Espresso Sea Salt
Juicy figs dipped in glossy dark chocolate and finished with espresso infused sea salt. A sweet, bitter, and salty bite that feels decadent but simple.
Servings 6 Servings
Calories 156kcal
Equipment
- Baking sheet
- Parchment paper
- Microwave-safe bowl (or heatproof bowl + saucepan for double boiler)
Ingredients
- 6 figs fresh, black mission or Adriatic, halved
- 4 ounces dark chocolate 60–70%, chopped
- 1 teaspoon coconut oil or olive oil optional, for shine
- 1 teaspoon instant espresso powder
- 2 teaspoons flaky sea salt like Maldon
Instructions
- Make espresso salt: Mix espresso powder and flaky sea salt in a small bowl. Set aside.
- Prep figs: Line a baking sheet with parchment. Halve figs lengthwise to show off their jewel-toned centers. Pat cut sides dry with a paper towel.
- Melt chocolate: Place chocolate and coconut/olive oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. (Or melt over a double boiler.)
- Dip figs: Dip each fig halfway into melted chocolate (leave cut side exposed). Place on prepared sheet.
- Finish: Sprinkle with espresso salt while chocolate is still wet.
- Set & serve: Refrigerate for 15–20 minutes until chocolate firms. Serve chilled or at room temperature.
Nutrition
Serving: 1Serving | Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 257mg | Fiber: 4g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg