Truffles are an easy yet elegant holiday gift for just about anyone.
Makes about 2 dozen.
2 cups high quality bittersweet or semi-sweet chocolate, finely chopped
2/3 cup heavy cream
1/2 cup candied ginger, finely diced (wet your knife first for easier dicing)
unsweetened cocoa for rolling
1. Put chocolate in a heat-proof bowl.
2. In a small saucepan over medium-high heat, bring heavy cream just to a boil. Pour over the chocolate, and stir with a small spatula until smooth. Stir in the ginger. Cover with plastic wrap and chill in the refrigerator for 1-1 1/2 hours. Check it. The chocolate should be thick yet still pliable.
3. Line a large baking sheet with parchment paper. Using a teaspoon or a melon-baller, scoop balls of chocolate and drop them on the prepared sheet. (Don't worry about shaping them. That comes later.) Place the pan of truffles in the refrigerator for 15 minutes.
4. Place cocoa in a small, deep bowl. Dust both palms with cocoa. Roll each truffle into a ball. Drop in the cocoa until coated. Shake off excess cocoa. Place in decorative paper or foil cups, if using. Store truffles in an air-tight container in the refrigerator for up to a week. You may need to reshape or redust with cocoa before serving. Serve at room temperature.