I first saw these in the Whole Foods bulk aisle, that mecca of delicious snacks in whatever size you might desire. But they weren’t in one of those take-a-little, take-a-lot bins– they came in packs of 8 and were covered in hardened chocolate rather than gooey ganache. That would be bad news for getting them home in one piece uneaten. So I decided to make my own, less portable, more enjoy-slowly-with-wine-and-cheese version (personally, I recommend something dry and some sort of goat cheese).
Heat the cream in a saucepan over medium heat, stirring constantly. Break the chocolate (I used Ghiradelli baking bars) into pieces in a bowl, then pour the hot cream over it. Mix well until chocolate is completely melted, then dip the figs in, coating completely–the little stem on top, if it’s intact, is handy for this. Place the covered figs on a plate or cheeseboard and set in the fridge for at least 30 minutes while the chocolate sets up.