Line a baking sheet with parchment paper or a Silpat baking mat.
In a small saucepan set over very low heat, or a double-boiler, combine the cream, chocolate, and espresso powder, if using, just until melted, stirring as necessary to prevent scorching.
Remove chocolate mixture from heat and allow to cool.
Holding the figs by their stems, carefully dip them in the chocolate ganache leaving the top third of the fig exposed.
Place the dipped figs on the lined baking sheet.
Refrigerate the figs until the ganache is set, which can take several hours.
Serve as is, or with vanilla ice cream.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/09/01/fresh-figs-2/