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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Make sure to keep these truffles in the refrigerator. Ingredients:
8 ounces bittersweet chocolate, chopped |
1/3 cup heavy cream |
2 teaspoons heavy cream |
1/3 cup crystallized ginger, finely chopped |
2 tablespoons cognac or 2 tablespoons good brandy |
1/2 teaspoon vanilla extract |
Directions:
1. Line an 8-in. square baking pan with nonstick foil, letting foil extend about pan on 2 sides.
2. Stir chocolate and cream in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until chocolate melts and mixture is smooth. Remove from heat.
3. Stir in ginger, cognac and vanilla until blended. Pour into prepared pan spread evenly. Cover and refrigerate at least 2 hours until set.
4. Lift foil from pan. Remove from foil to a cutting board. Cut with a sharp knife in 6 rows lengthwise and 6 crosswise. Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.
5. VARIATION: Orange-Hazelnut Truffles: Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest. Proceed as directed. Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.
6. VARIATION: Mocha Truffles: Stir 1 Tbsp instant coffee granules into the heavy cream. Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur. Proceed as directed. Sift cocoa powder on top.
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