Fig And Walnut Truffles

Recipe Ingredients

3/4 cup	177ml	Whipping cream
6 tablespoons	90ml	Unsalted butter - (3/4 stick)
3 tablespoons	45ml	Light corn syrup
12 oz	340g	Semisweet chocolate - chopped
		= (such as Baker's),
1 tablespoon	15ml	Cognac
		= (or other brandy)
2/3 cup	97g / 3.4oz	Chopped dried Calimyrna figs
2/3 cup	97g / 3.4oz	Chopped toasted walnuts
		Unsweetened cocoa powder

Recipe Instructions

Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth. Mix in Cognac. Add figs and walnuts and blend well.

Spoon mixture into 8- by 8-inch glass dish with 2-inch-high sides. Cover and refrigerate until mixture is firm enough to handle, about 1 hour.

Cut chocolate mixture into 36 squares. Roll each square by hand to form round. Dust rounds lightly with cocoa. Place truffles in foil-lined dish. Cover and chill until firm, at least 4 hours. (Can be prepared 4 days ahead.)

This recipe yields 36 truffles.

Source:
Bon Appetit, May 1991

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