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 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
3 ounces (or more) semisweet or white chocolate
Vegetable oil
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 or wire rack. 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
to drizzle. Dip the tips of a fork in the chocolate and quickly
drizzle over the fig balls, or dip each ball in chocolate.
Refrigerate until chocolate is set. Store in airtight container
up to 1 week.
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