Prepare a baking sheet with a silicone mat or piece of wax paper.

In a small food processor, puree the chevre, yogurt and zest until smooth and light. Transfer it to a piping bag or into a plastic resealable bag with a small hole in the corner cut out. Set aside.

Cut the stem off of the fig and cut an X into the tops of them, slicing almost all of the way down to the base. Be careful not to cut fully through the figs.

Place the chocolate in a glass heat-proof bowl set over a small saucepan filled an inch high with water. Bring the water to a boil, then reduce the heat to a simmer. Stir the chocolate slowly, allowing it to gently melt in the double-boiler. Once melted, remove from the pot and set aside.

Dip the base of the figs into the melted chocolate, swirling to coat the figs about 1/3 of the way up. Place onto the prepared baking sheet and continue with the remaining figs.

While the chocolate is still wet, pipe the chevre mousse into the figs, prying them open carefully to allow the mousse to get all of the way down to the base. Once filled, gently press the corners together a bit to seal in the filling.

Transfer to the fridge to allow to fully set- about 15 minutes. Once the chocolate looks dry and cool and you’re ready to eat, top with crushed pistachios, a drizzle of honey and additional orange zest, if desired. Enjoy immediately.*Note: If you can’t find fresh figs, you can also use fresh strawberries (cut off the stem, sit on its cut top and cut the X from the end of the strawberry) or large dried figs (make a flat base to sit the fig up on).