Chocolate-Stuffed Figs

These are surprising and delicious. I like to use bittersweet chocolate; when you bite into one there is the rich, bitter flavor of the chocolate that is transformed by the intense sweetness of the fruit. Apparently the best dried figs are obtained from October to March, the leather of the dried fruit should be moist and supple, which also means easier filling with chocolate. As a dessert, it entertains with the novelty, and it seduces with its flavour. When I say this, I'm not being metaphorical - whenever I have made these the reaction is always dramatic and positive.

To serve you can leave the fruit unadorned, or you can dip half of it in couverture chocolate, or you can cut into quarters for more dainty bites. I got this from the book Pure Chocolate by Fran Bigelow and Helen Siegel.

1 cup heavy cream
8 ounces chocolate, finely chopped (70%)
24 to 36 dried Calimyrna figs, depending on size
1 1/2 pounds chocolate (70%), tempered (optional)

NOTE: Have ready a 9-by-13-inch or quarter sheet pan lined with parchment.

1. In a saucepan, heat the cream over medium-high heat just until it begins to boil. Remove from the heat. Add the finely chopped chocolate. Stir with a rubber spatula until smooth. Pour the mixture into a bowl, cover with plastic wrap touching the top to exclude all air, and let set for 6 to 8 hours at room temperature.
2. Prepare the figs for stuffing by gently rolling them between your thumb and fingers to loosen the seeds and soften the flesh. Insert a wooden or metal skewer in the hole in the bottom of the fig and wiggle it to enlarge the hole slightly for stuffing.
3. When the ganache is set, gently stir it with a rubber spatula a few times. Spoon some into a pastry bag fitted with a small round 1/4-inch tip.
4. Hold each fig's stem gently between your index and middle fingers, using your thumb to support the plump fruit. Insert the tip of the pastry bag into the fig's bottom and gently squeeze, stuffing until the fig is plump and full of ganache. Do not worry about leaks in the fig's skin. They can be fixed later.
5. Place the filled figs on a parchment-lined pan and allow them to set at room temperature for at least 2 hours. Using a sharp knife, scrape the excess filling from each fig's exterior. With a pair of sharp scissors, snip off the very tip of each stem, which is too tough to be eaten, before serving (if not dipping).
6. The stuffed figs can be stored in a sealed container in the refrigerator. Remove and return to room temperature for eating -- or dipping, if desired.
7. To dip, follow tempering and dipping instructions to get the chocolate at the correct crystalizing temperature (coming, at some point!). Holding the stuffed fig by the stem, dip the bottom half of each fig into the tempered chocolate. Place the dipped fruit on a parchment-lined pan and let the chocolate set. If you haven't already, with a pair of sharp scissors, snip off the very tip of each stem, which is too tough to be eaten, before serving.