Fig And Walnut Truffles Recipes

FIG AND WALNUT TRUFFLES

Fig and Walnut Truffles image

Provided by Eleanor Moscatel

Yield Makes 36

Number Of Ingredients 8

Ingredients

3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons light corn syrup
12 ounces semisweet chocolate (such as Baker's), chopped
1 tablespoon Cognac or other brandy
2/3 cup chopped dried Calimyrna figs
2/3 cup chopped toasted walnuts
Unsweetened cocoa powder

Steps:

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 8x8-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.)

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If your figs are rather firm and dry, soak them covered in hot water for 5 minutes, then drain and press the water out before starting. If your figs are soft and plump, no need to soak. In a food processor or high-powered blender with a small blender jar, add the figs, honey, vanilla, and 2 tablespoons hot water. Blend until completely smooth, scraping down the sides and adding up to 2 tablespoons more hot water, as needed. I use exactly 3½ tablespoons, but this will depend on how juicy your figs are to begin with. The puree should be totally smooth, thick and not liquidy.
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