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1
Preheat the oven to 300F.
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2
To make the ganache, combine the chocolate, espresso, sugar and salt in a double boiler and heat over barely simmering water.
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3
Whisk until smooth.
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4
Add the heavy cream and transfer to the refrigerator to cool.
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5
To make the figs, combine the Brown Butter, honey, and Kosher salt in a bowl and toss with the figs to coat.
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6
Place the figs on a parchment-lined baking sheet and drizzle with any remaining syrup.
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7
Bake for about 1 1/2 hours, or until completely soft and slightly dry.
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8
Baste with any remaining juices.
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9
To serve, puddle about 2 tablespoons ganache on each of 6 plates and smear lightly across the dish.
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10
Top with the figs, about 3 per person.
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11
Dust with confectioners sugar.
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12
Add a generous sprinkle of fleur de sel, if you like, and garnish with a mint leaf or two.
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13
Place the butter in a cold saucepan and set on the stove over medium heat.
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14
It will soon begin to melt and sizzle.
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15
After the butter melts completely, 2 to 3 minutes, it will begin to foam as the milk solids separate out.
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16
As these solids drop to the bottom of the pan, they will toast and the butter will take on a brownish color and a toasty aroma.
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17
Watch the heat carefully during this time to make sure the solids do not burn, lowering the heat if needed.
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18
When the butter stops foaming and is a light brown color, remove immediately from the heat and pour through a sieve or a coffee filter to separate out the solids, which you can discard.
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19
This will make more brown butter than you need for the figs.
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20
Try tossing it with vegetables or drizzling over fish.
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21
It will keep, covered, in the refrigerator for up to 2 weeks.
