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| Ingredients | | 12 dried figs | | 250g mascarpone | | 1 tablespoon icing sugar | | 2 tablespoons Italian liqueur (Frangelico or Amaretto) or brandy | | 150g best-quality dark chocolate |
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| Chocolate Figs With Mascarpone |
| 01 / 07 / 05 Alessandra Zecchini |
| Photography by Bruce Nicholson |
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Method |
Make an opening at the base of each fig and form a cone. Mix the mascarpone with the icing sugar and the liqueur.
Using a teaspoon, fill each fig with some of the mascarpone mixture and set aside.
Melt the chocolate in a bowl over a saucepan of hot water (over a very low heat to avoid burning the chocolate) and stir to ensure there are no lumps.Holding the figs by their stalks, and working quickly with both hands, dip two figs at a time in the chocolate to coat them. Place the figs, stalk upwards, on a sheet of baking paper on a plate and refrigerate for at least 1 hour.
Serve 2 per person, with a dollop of the remaining mascarpone mixture on the side. 
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