Fig-and-Nut Chocolates
5 figs,
3 or 4 tablespoonfuls of water or sherry wine,
½ a cup of English walnut meats,
Powdered sugar,
3 or 4 ounces of Baker’s Chocolate,
1 teaspoonful of vanilla.
Remove the stem and hard place around the blossom end of the figs, and let steam, with the water or wine, in a double boiler until softened, then add the nuts and chop very fine. Add powdered sugar as is needed to shape the mixture into balls. Melt the chocolate, using enough to secure the shade of brown desired in the coating and add to the fondant with the vanilla. Coat the fig-and-nut balls and drop them with the fork onto a piece of oil cloth or waxed paper in the same manner as the cherry bon-bons. These may be dipped in “Dot” Chocolate instead of fondant.