Heat cream, unsalted butter and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat, add semisweet chocolate to cream mixture and stir until chocolate melts and mixture is smooth. Mix in Cognac. Add figs and walnuts and blend well. Spoon mixture into 8x8-inch glass dish with 2-inch-high sides. Cover and refrigerate until mixture is firm enough to handle, about 1 hour. Cut chocolate mixture into 36 squares. Roll each square by hand to form round. Dust rounds lightly with cocoa. Place truffles in foil-lined dish. Cover and chill until firm, at least 4 hours. (Can be prepared 4 days ahead.) MAKES 36. Bon Appetit May 1991
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 150 (75%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 61.6mg||19 %|
|Sodium 27mg||1 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.5g|
|Protein 0.9g||1 %|
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Calories per serving: 200
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