Valley Fig Growers site.
Chocolate Fig Bon Bons
Makes about 25 bon bons
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, stems removed
2/3 cup (3 oz.) toasted hazelnuts or almonds
8 vanilla wafer cookies, crushed
1/3 cup powdered sugar
1/4 cup rum
1 teaspoon grated orange peel
5 ounces dark chocolate (65% cacao +)
Process figs, hazelnuts, and vanilla wafers in food processor until finely ground.
Add powdered sugar, rum, and orange peel; process until mixed.
Dampen hands and shape mixture into 1 1/4-inch balls.
Arrange close together on a baking sheet.
In small, deep, microwave-safe bowl, heat chocolate on High 1-2 minutes, stirring after 1 minute. Add a few drops of vegetable oil if needed to make chocolate thin enough (if needed) to dip.
Dip each ball in chocolate holding between two forks, letting extra chocolate drip off.
Put chocolate dipped Fig Bon Bons on second baking sheet lined with parchment paper.
Refrigerate until chocolate is set.
Eat or Store in airtight container up to 1 week.