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Fig and Walnut Truffles
3/4 c Whipping cream
6 tb Unsalted butter; (3/4 stick)
3 tb Light corn syrup
12 oz Semisweet chocolate; (such as Baker's), chopped
1 tb Cognac or other brandy
2/3 c Chopped dried Calimyrna figs
2/3 c Chopped toasted walnuts
Unsweetened cocoa powder
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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