Remove the fig stems. Put the figs, ginger, honey, and cardamom in a food processor and process for about 45 seconds until the ingredients are finely chopped and begin to stick together.

Roll heaping teaspoons of the fig mixture into balls and set them on a plate or baking sheet lined with parchment or wax paper.

In a small bowl, melt the chocolate in a microwave or over a saucepan of gently simmering water.

Roll the fig balls in the melted chocolate until they're covered--one or two at a time. Return the coated balls to the parchment or wax paper.

Chill the truffles in the refrigerator until set, about 15 minutes. Serve at room temperature.

I melted some white chocolate to dip the truffles in for a nice contrast to the dark chocolate. While it tasted delicious, hands down we all preferred the dark chocolate dipped truffles.

Unfortunately my not so old dark chocolate had "bloomed" - the white coating that sometimes happens to chocolate. I didn't have time to replace the chocolate, so used it (it's safe!). While it tasted just as delicious as if it hadn't bloomed, it still left some streaks in the truffles as they hardened.