It’s such a luxurious treat, especially for someone who loves chocolate and dried fruit.
Fill a saucepan with about 1 inch of water and bring it to a simmer then turn the heat to low. Place a heat resistant bowl over the saucepan and fill the bowl with the semisweet chocolate chips. I highly recommend using good quality chocolate. I personally use Guittard in all my baking.
Add some brandy to the chocolate mixture and stir until smooth.
Remove the ganache from heat and strain the chocolate through a mesh strainer. This will remove any clumps that might not have fully melted. This is an important step. When piping the ganache into the figs the piping tip will need to be really small, therefore if there are even the smallest little clumps of chocolate, it will clog the piping tip.
Fill a pastry bag with the warm ganache and fill the bottom of each fig using a Wilton #3 piping tip. You might need to slightly puncture the fig with the tip before filling it. A great way to know if the fig is fully filled is if it starts plumping up and the ganache is flowing back from where you started filling it.
Place a cooling rack on a baking sheet and place each filled fig stem side down. Refrigerate for about 1 hour.
Start off by melting some semisweet chocolate in the microwave (in 35-second intervals to prevent scorching). Once the chocolate is completely melted and smooth, pour it into a tall/narrow glass cup.
Using small tongs grab each refrigerated fig by the stem and dip it into the tall glass filled with melted chocolate. Try doing this in one motion.
Place the chocolate-dipped figs stem side up onto a baking sheet lined with parchment paper and refrigerate. Serve at room temperature.