Fig and Walnut Truffles

Directions

1. 1
   Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally.
2. 2
   Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth.
3. 3
   Mix in Cognac.
4. 4
   Add figs and walnuts and blend well.
5. 5
   Spoon mixture into 8x8-inch glass dish with 2-inch-high sides.
6. 6
   Cover and refrigerate until mixture is firm enough to handle, about 1 hour.
7. 7
   Cut chocolate mixture into 36 squares.
8. 8
   Roll each square by hand to form round.
9. 9
   Dust rounds lightly with cocoa.
10. 10
    Place truffles in foil-lined dish.
11. 11
    Cover and chill until firm, at least 4 hours.
12. 12
    (Can be prepared 4 days ahead.)