Filled with Calimyrna figs and plenty of cocoa, this decadent dessert is topped off with a light mascarpone frosting.
For large chocolate curls, melt 1 1/2 ounces of semisweet baking chocolate with 1 teaspoon shortening. Spread on the back of a smooth baking sheet in 3x6-inch strip. Cool until set. Starting at one end, push flat metal spatula under chocolate to form 1/2-inch-wide curls.
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