24 dried figs
⅓ cup (80ml) muscat liqueur
¼ cup (60ml) cream
180g quality dark chocolate (70%), roughly chopped or use buttons
⅓ cup (40g ) Lucky Californian Walnuts
¼ cup Dutch cocoa, for dusting truffles
1.
Using the point of a knife pierce a hole in the base of each fig. Place figs in a bowl. Gently heat the muscat until warmed through. Pour over the figs and leave to macerate overnight, turning over occasionally.
2.
Heat the cream in a small saucepan over a medium heat until just boiling. Remove from the heat and stir in the chocolate until melted. Cool chocolate mixture for 10 minutes.
3.
Meanwhile, remove the figs from the muscat draining off any excess. Insert one to two pieces of walnuts through the base of each fig.
4.
Line a tray with baking paper. Using a fork dip each fig into the chocolate, rolling around to coat evenly, then shaking gently to remove excess chocolate and transfer to the paper lined tray. Place the tray in the refrigerator for 20 minutes or until set. The truffles will keep one week in an airtight container in the refrigerator.
5.
To serve, roll the figs, one at a time, in a bowl of cocoa to coat evenly.
