These dried Mediterranean figs are filled with chocolate brandy ganache and dipped in rich semisweet chocolate. This fig bonbons recipe is the most decadent holiday dessert.
These bonbons are a super sweet treat that will feel right at home on your table with my Russian donut holes.
This recipe was originally posted May 2018, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.Â
Decadent Fig Bonbons
If you’ve ever been to Trader Joe’s around the holidays, you more likely have seen or purchased Rabito’s royale chocolate figs. These dried Mediterranean figs are filled with chocolate brandy ganache and dipped in a rich layer of chocolate.
It’s such a luxurious treat, especially for someone who loves chocolate and dried fruit. I could brag about them all day but one of the downsides to these little chocolate gems is that they are a seasonal item, and they sell out quick!
Fortunately, with a lot of experimenting, I was able to recreate them at home and they’re just as delicious. If your mother has ever tried these and loved them, she will be over the moon if you make these for her this coming Mother’s Day!
How to make chocolate brandy fig bonbons
My recipe teaches you how to fill the figs with chocolate ganache and then dip these filled-figs in even more chocolate. The result is so rich you can only eat one at a time.
What are Bonbons?
A bonbon is a fun way of a saying a chocolate-covered candy. This simplified definition can also describe truffles. But the difference here is that a bonbon can mean a chocolate-covered fruit, like my figs. But a truffle is usually just chocolate and heavy cream.
Here is what you will need
- Dried Calimyrna or Smyrna figs (from Costco)
- Semisweet chocolate chips (preferably Guittard brand)
- Heavy whipping cream (36 % fat)
- Brandy
How to make chocolate brandy fid bonbons
Here is an overview of how to make my fig bonbons. The complete recipe with amounts and cooking times is in the printable recipe card at the bottom of the post.
1. Soak a few paper towels and place them in a large bowl. Wrap the wet paper towels over the figs.
2. Microwave the wrapped figs. The moisture from the wet paper towels will steam the figs so they unfold and soften up.
3. Fill a saucepan with about 1 inch of water and bring it to a simmer then turn the heat to low. Place a heat resistant bowl over the saucepan and fill the bowl with the semisweet chocolate chips. I highly recommend using good quality chocolate. I personally use Guittard in all my baking.
4. Once you see the chocolate starting to melt, pour warm heavy whipping cream over the chocolate. Stir the heavy cream and chocolate until the chocolate is melted.
5. Add some brandy to the chocolate mixture and stir until smooth.
6. Remove the ganache from heat and strain the chocolate through a mesh strainer. This will remove any clumps that might not have fully melted. This is an important step. When piping the ganache into the figs the piping tip will need to be really small, therefore if there are even the smallest little clumps of chocolate, it will clog the piping tip.
7. Fill a pastry bag with the warm ganache and fill the bottom of each fig using a Wilton #3 piping tip. You might need to slightly puncture the fig with the tip before filling it. A great way to know if the fig is fully filled is if it starts plumping up and the ganache is flowing back from where you started filling it.
8. Place a cooling rack on a baking sheet and place each filled fig stem side down. Refrigerate for about 1 hour.
9. Start off by melting some semisweet chocolate in the microwave (in 35-second intervals to prevent scorching). Once the chocolate is completely melted and smooth, pour it into a tall/narrow glass cup.
10. Using small tongs grab each refrigerated fig by the stem and dip it into the tall glass filled with melted chocolate. Try doing this in one motion.
11. Now that the entire fig is coated, bring it up out of the chocolate and have one hand tap the other hand that is holding the tongs. This will remove any excess chocolate. When there is no more chocolate dripping, lightly brush the bottom of the dipped fig over the top rim of the cup to remove any extra chocolate. As you near dipping the last few figs, the chocolate may need to be reheated or you might want to melt the remaining 1 cup of semisweet chocolate chips.
12. Place the chocolate-dipped figs stem side up onto a baking sheet lined with parchment paper and refrigerate. Serve at room temperature.
Full Recipe Instructions
Chocolate Brandy Fig Bonbons
Ingredients
- 20 dried Calimyrna or Smyrna figs from Costco
- 8 oz semisweet chocolate preferably guittard brand
- 2 tbsp heavy whipping cream 36 % fat
- 3 tbsp brandy
- 2 cups semisweet chocolate chips
Instructions
- Soak a few paper towels and place them in a large bowl. Place the dried figs in the bowl and wrap the wet paper towels over the figs. Try pressing the damp paper towels between each fig.
- Microwave the wrapped figs for about 20 seconds. The moisture from the wet paper towels will steam the figs so they unfold and soften up. If some of the figs don’t puff up, gently mold them with your hands so they aren’t folded over or creased anywhere. This will make filling them a lot easier.
- Fill a saucepan with about 1 inch of water and bring it to a simmer then turn the heat to low. Place a heat resistant bowl over the saucepan and fill the bowl with 8 oz of semisweet chocolate chips (that’s about 1 1/4 cup). I highly recommend using good quality chocolate. I personally use Guittard in all my baking.
- Once you see the chocolate starting to melt, pour 2 tbsp of warm heavy whipping cream over the chocolate. Stir the heavy cream and chocolate until the chocolate is melted.
- Add 3 tbsp brandy to the chocolate mixture and stir until smooth. You may want to start off with 2 tbsp and taste to see if you prefer more or less brandy. Everyone likes it different.
- Remove the ganache from heat and strain the chocolate through a mesh strainer. This will remove any clumps that might not have fully melted. This is an important step. When piping the ganache into the figs the piping tip will need to be really small, therefore if there are even the smallest little clumps of chocolate, it will clog the piping tip.
- Fill a pastry bag with the warm ganache and fill the bottom of each fig using a Wilton #3 piping tip. You might need to slightly puncture the fig with the tip before filling it. A good way to know if the fig is fully filled is if it starts plumping up and the ganache is flowing back from where you started filling it.
- Place a cooling rack on a baking sheet and place each filled fig stem side down. Refrigerate for about 1 hour.
- Start off by melting about 2 cups of semisweet chocolate in the microwave (in 35-second intervals to prevent scorching). Once the chocolate is completely melted and smooth, pour it into a tall/narrow glass cup.
- Using small tongs grab each refrigerated fig by the stem and dip it into the tall glass filled with melted chocolate. Try doing this in one motion.
- Once the entire fig is coated, bring it up out of the chocolate and have one hand tap the other hand that is holding the tongs. This will remove any excess chocolate. When these no more chocolate falling, lightly brush the bottom of the dipped fig over the top rim of the cup to remove any extra chocolate. As you near dipping the last few figs, the chocolate may need to be reheated or you might want to melt the remaining 1 cup of semisweet chocolate chips.
- Place the chocolate dipped figs stem side up onto a baking sheet lined with parchment paper and refrigerate for 30 minutes. Serve at room temperature.
Nutrition
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Lisa says
Is there a way to make these lower in fat, calories and carbs like the trader joes. They are for 2 pieces (32g) 120 calories, 6 grams of fat and 17g of carbs. This seems too good to be true but I am looking at the box as I type this.
Dina says
Hi Lisa, I am afraid that if you reduce the fat, it will alter the results of the recipe. For example, heavy cream is typically replaced with half and half as a lighter low-fat alternative, but in this case, it will make the ganache way too runny. It will be a total mess. I hope that makes sense.
Linda says
In the ingredients, you list “8 oz semisweet chocolate preferably Guittard brand and 3 cups semisweet chocolate chips.” What does that mean? The process only calls for chocolate chips. How is “8 oz. semisweet chocolate” used?
simplyhomecooked says
Hi Linda, the 8 oz is for the ganache, and the remaining chocolate is for the chocolate coating. I hope that helps clarify.
Chocolate mantra says
Thank you for sharing the nice chocolate recipe, truly amazing. 5 Star rating from my side.
simplyhomecooked says
Thank you! 🙂
Mila says
I can’t wait to try these cutties!!! I really love them from Trader Joe’s! Are they taste the same like from a store? Thank you for great recipes!
simplyhomecooked says
Hi Mila, these chocolate brandy fig bonbons taste almost identical to the ones from trader joes. And the best part, you can have them any time of the year. I love the ones from trader joes but they only sell them around Christmas time and they sell out so quick! I hope you love this recipe 🙂
Ri says
Hi, Dina,
Can you freeze them?
simplyhomecooked says
Hi Ri, I have never tried freezing the chocolate brandy fig bonbons so I can’t say too much.
Jo says
Please tell me:
How far ahead can I make these chocolate figs?
Thank you
simplyhomecooked says
I usually make them a day ahead. Sometimes if they sit too long, the chocolate can bloom, causing them not to look as pretty.
Anna says
I absolutely love those, but they are pricey as well.
I will definitely be trying this!! Thanks for the recipe.
simplyhomecooked says
I agree Anna, they are a little pricey. I hope you enjoy them! 🙂
Katy | Her Cup of Joy says
I’ve never even heard of these candies! They look so good! I love dried figs and will have to try this!
simplyhomecooked says
Thank you Katy 🙂 if you love dried figs and chocolate, these candies are for you!