Ingredients
1 pound chocolate chips
1 cup heavy cream, scalded
1/4 cup mascarpone cheese
1 tablespoon Grand Marnier
1 tablespoon sugar
1 dozen fresh figs
1/4 cup smooth apricot jelly
Candied violet leaves
Gold leaf (optional
Fresh rose petals
Directions
- 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.