Chocolate Fig Pumpkins

Yield Makes 24 Ingredients 21 ounces milk chocolate, coarsely chopped 1 1/3 cups whipping cream 20 whole cloves 9 tablespoons unsalted butter, room temperature 5 tablespoons whiskey 24 loose dried figs 2 bags (1 pound) orange-vanilla-flavored candy wafers Gold gel food coloring Directions Place chocolate in a large bowl; set a fine-mesh sieve over bowl of chocolate and set aside. In a small saucepan, bring cream and cloves to a boil over medium heat. Let cream boil 1 minute; remove from heat and immediately strain cream into bowl of chocolate, discarding cloves. Using a spatula, stir chocolate until smooth and slightly cooled. Add butter and whisk into chocolate mixture until smooth. Slowly add whiskey, while continuing to whisk, until mixture is well combined, scraping down the sides of the bowl as necessary. Cover and refrigerate until slightly firm, about 45 minutes. Transfer chocolate mixture to a pastry bag fitted with a large open-star pastry tip (such as an Ateco #820). Make a small hole in the bottom of each fig; fill each with chocolate mixture until plump. Set aside. Line 2 baking sheets with parchment paper and set aside. Place candy wafers in a microwave-safe bowl and microwave for 30 seconds at half power. Stir, and repeat process until candy wafers have melted. Add a few drops of gold food coloring, stirring, until desired color is reached. Working with one fig at a time, holding the stem end, dip fig into melted candy wafers to coat. Create ridges in the "pumpkin" by pressing down into the coated figs with the side of a fork. Transfer to prepared baking sheets. Repeat process with remaining figs. Transfer figs to refrigerator until set, about 10 minutes. Figs may be kept for 2 weeks at room temperature, or up to 4, refrigerated. Source: http://www.marthastewart.com/