Recipe courtesy of Erica Miller
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30 min
30 min
2 servings



Melt chocolate in a double boiler and whisk in hot cream to make a ganache. Pour ganache into 2 (4 to 6-inch) tart pans that have a pop out bottom, and chill to set. 

In a bowl combine mascarpone cheese, Grand Marnier and sugar. Fill a pastry bag with the mixture. 

Pop out chocolate circles and pipe the cheese mixture on top. 

Slice figs in half and layer around the top. Melt jam in a small saucepan. Brush figs with jam and garnish with violet leaves, rose petals and gold leaf.

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