I think it is safe to say that we are extremely tired of snow and cold. I know that I am ready for spring and have never craved sun and warm weather this much since my junior year in high school. Or at least it seems like it. As we approach warmer weather (finally!) delicious goods will once again come back into season. I am actually not a huge fan of figs, but douse them in chocolate and booze and I’m all in!

Grand Mariner Chocolate Stuffed figs | GatesInteriorDesign.com

Makes 24-36 figs

1 cup heavy cream

8 oz. semisweet chocolate, finely chopped

2 tablespoons grand marnier

24-36 fresh figs

1 1/2 lbs. semisweet chocolate

a pastry bag fitted with a small round tip

Heat the cream in a saucepan over medium/ high heat until it just begins to boil. Remove from the heat and add the 8 oz. chocolate and grand marnier. Stir until smooth and pour the mixture into a bowl, cover with plastic wrap (so that it touches the top of the chocolate) and let set for 6-8 hours at room temperature.

Using a skewer to enlarge the hole in the bottom of each fig. When the ganache is set, gently stir it with a plastic spatula to loosen. Transfer to a pastry bag fitted with a small round tip. Pipe each fig full of the mixture. Chill for at least an hour.

In a double boiler, gently melt the remaining chocolate and let cool, stirring occasionally. Dip the bottom half of the figs in the melted chocolate and place on a parchment-lined baking sheet. Let set at room temperature. Serve within a few hours of making.