Fig and Dark Chocolate Saucisson

Fig and Dark Chocolate Saucisson

 

Fig and Dark Chocolate Saucisson

This Fig and Dark Chocolate Saucisson is a deliciously unexpected treat that combines the rich taste of dark chocolate with the nuttiness of almonds, hazelnuts, and pistachios. A true culinary surprise, this sweet salami, wrapped in parchment paper, will astonish your guests as they uncover its dark chocolate ganache and crunchy nuts.
Prep Time20 minutes
Cook Time10 minutes
Wait Time2 hours
Total Time30 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate Saucisson
Servings: 6
Calories: 200kcal

Ingredients

Ingredients for 1 Fig and Dark Chocolate Saucisson

  • 120 grams dark chocolate, 70% cacao
  • 30 grams butter
  • 1 cup almonds,hazelnut and pistachios, coarsely chopped
  • 0.5 cup Speculoos cookies, broken into pieces
  • 0.5 cup dried chopped figs soaked in 2 tablespoons liquor, your choice
  • 2 tablespoons icing sugar

Instructions

  • Preheat your oven to 175°C / 350ºF.
  • Roast almonds until lightly browned, then cool and coarsely chop the nuts. Soak dried fruit in liqueur and reserve.
  • In a double boiler, melt chocolate and butter together. Stir nut mixture, dried chopped figs, and speculoos into the melted chocolate mixture and transfer to a clean flat cookie sheet surface.
  • Using your hands, roll chocolate mixture into a long sausage shape, then wrap tightly in plastic wrap and chill for at least 2 hours.
  • Just before serving, remove plastic and roll sausage in icing sugar to give it the look of a French meat salami (saucisson). Then tie with kitchen string butcher style.
  • Slice into 1/4 inch slices and serve at once.

Cooking Tips for Fig and Dark Chocolate Saucisson

  • Nuts Variety: Feel free to experiment with different nuts in the recipe. The combination of almonds, hazelnuts, and pistachios is a classic, but walnuts, pecans, or even macadamia nuts can add unique flavors and textures. Toasting the nuts lightly in the oven brings out their natural oils and enhances their flavor. Just be careful not to burn them, as this can make the nuts taste bitter.
  • Soaking Figs: Soaking the dried figs in alcohol not only softens them but also infuses them with extra flavor. The type of liqueur you choose can significantly alter the final taste of the dessert. Rum gives the fig and chocolate combination a warm, rich flavor, while brandy adds a sophisticated depth. You could also try using fruit liqueurs such as Grand Marnier or Amaretto, which pair well with the sweetness of the figs and chocolate. Soaking for about 20-30 minutes is usually enough to infuse the figs with the liqueur’s flavor.
  • Chocolate Selection: The choice of chocolate plays a key role in the taste of the saucisson. A high-quality dark chocolate with at least 70% cocoa content will provide a rich, intense flavor that balances the sweetness of the figs and the crunchiness of the nuts. If you prefer a milder taste, you can opt for a chocolate with a lower cocoa percentage, but keep in mind it may alter the overall flavor profile.
  • Storage: After shaping the chocolate into a sausage and wrapping it in plastic, make sure it is tightly sealed to prevent air from getting in. Store it in the refrigerator until ready to serve. If you have leftovers, keep them wrapped in the fridge for up to a week. The cold temperature helps the chocolate firm up and makes it easier to slice cleanly. If you want to keep the saucisson for longer, you can freeze it. Just be sure to wrap it in plastic and then in foil before freezing.
  • Serving Suggestions: This dessert is best served chilled or at room temperature. For a special touch, slice the saucisson into thin rounds and serve on a platter with fresh fruit, such as strawberries or grapes, for contrast. A glass of dessert wine, such as a rich port or sweet red wine, pairs wonderfully with this treat.

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