Roasted Figs with Chocolate-Espresso Ganache

• 8 ounces semisweet chocolate, chopped
• 4 shots espresso, or 1/2 cup extra-strong coffee
• 1/4 cup sugar
• Pinch of Kosher salt
• 2 tablespoons heavy cream
• 2 tablespoons Brown Butter (recipe follows)
• 1/4 cup honey
• Pinch of Kosher salt
• 2 pints figs, halved lengthwise
• Confectioners sugar, for dusting
• Fleur de sel (optional)
• 6 to 12 fresh mint leaves, for garnish
• 1 stick unsalted butter

1. Preheat the oven to 300F.
2. To make the ganache, combine the chocolate, espresso, sugar and salt in a double boiler and heat over barely simmering water.
3. Whisk until smooth.
4. Add the heavy cream and transfer to the refrigerator to cool.
5. To make the figs, combine the Brown Butter, honey, and Kosher salt in a bowl and toss with the figs to coat.
6. Place the figs on a parchment-lined baking sheet and drizzle with any remaining syrup.
7. Bake for about 1 1/2 hours, or until completely soft and slightly dry.
8. Baste with any remaining juices.
9. To serve, puddle about 2 tablespoons ganache on each of 6 plates and smear lightly across the dish.
10. Top with the figs, about 3 per person.
11. Dust with confectioners sugar.
12. Add a generous sprinkle of fleur de sel, if you like, and garnish with a mint leaf or two.
13. Place the butter in a cold saucepan and set on the stove over medium heat.
14. It will soon begin to melt and sizzle.
15. After the butter melts completely, 2 to 3 minutes, it will begin to foam as the milk solids separate out.
16. As these solids drop to the bottom of the pan, they will toast and the butter will take on a brownish color and a toasty aroma.
17. Watch the heat carefully during this time to make sure the solids do not burn, lowering the heat if needed.
18. When the butter stops foaming and is a light brown color, remove immediately from the heat and pour through a sieve or a coffee filter to separate out the solids, which you can discard.
19. This will make more brown butter than you need for the figs.
20. Try tossing it with vegetables or drizzling over fish.
21. It will keep, covered, in the refrigerator for up to 2 weeks.

chocolate, shots espresso, sugar, salt, heavy cream, brown butter, honey, salt, pints figs, confectioners sugar, mint, butter

Taken from www.epicurious.com/recipes/food/views/roasted-figs-with-chocolate-espresso-ganache-383939 (may not work)