Fig and Walnut Truffles

1. 1

   Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally.

2. 2

   Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth.

3. 3

   Mix in Cognac.

4. 4

   Add figs and walnuts and blend well.

5. 5

   Spoon mixture into 8x8-inch glass dish with 2-inch-high sides.

6. 6

   Cover and refrigerate until mixture is firm enough to handle, about 1 hour.

7. 7

   Cut chocolate mixture into 36 squares.

8. 8

   Roll each square by hand to form round.

9. 9

   Dust rounds lightly with cocoa.

10. 10

    Place truffles in foil-lined dish.

11. 11

    Cover and chill until firm, at least 4 hours.

12. 12

    (Can be prepared 4 days ahead.)

* Per serving · 4 servings · Values may vary.