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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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