Makes 24-36 figs
1 cup heavy cream
8 oz. semisweet chocolate, finely chopped
2 tablespoons grand marnier
24-36 fresh figs
1 1/2 lbs. semisweet chocolate
a pastry bag fitted with a small round tip
Heat the cream in a saucepan over medium/ high heat until it just begins to boil. Remove from the heat and add the 8 oz. chocolate and grand marnier. Stir until smooth and pour the mixture into a bowl, cover with plastic wrap (so that it touches the top of the chocolate) and let set for 6-8 hours at room temperature.
Using a skewer to enlarge the hole in the bottom of each fig. When the ganache is set, gently stir it with a plastic spatula to loosen. Transfer to a pastry bag fitted with a small round tip. Pipe each fig full of the mixture. Chill for at least an hour.
In a double boiler, gently melt the remaining chocolate and let cool, stirring occasionally. Dip the bottom half of the figs in the melted chocolate and place on a parchment-lined baking sheet. Let set at room temperature. Serve within a few hours of making.
About Amanda Gates
