| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | May 1991 | 1 | servings | |
INGREDIENTS
| 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 |
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 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.) MAKES 36. Bon Appetit May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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