MAKES 36 • PREP & CHILL: ABOUT 2 HR 20 MIN
2 bars (4 oz each) bittersweet chocolate, chopped
cup plus 2 tsp heavy (whipping) cream
cup finely chopped crystallized ginger
2 Tbsp cognac or other very good brandy
½ tsp vanilla extract
Decoration: plain or tinted confectioners’ sugar (see Note 1), unsweetened cocoa powder or chocolate coating (see Note 2)
1 Line an 8-in. square baking pan with nonstick foil, letting foil extend 2 in. above pan on opposite 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 confectioners’ sugar or cocoa over tops, or dip in chocolate coating.
PER TRUFFLE: 47 cal, 0 g pro, 5 g car, 0 g fiber, 3 g fat (1 g sat fat), 3 mg chol, 2 mg sod
Note 1: To tint confectioners’ sugar, place cup in a small ziptop bag. Add 10 drops food color. Knead until sugar is colored.
Note 2: To cover with chocolate coating, place a wire rack on a baking sheet lined with wax paper. Chop 2 bars (4 oz each) bittersweet chocolate. Melt in a saucepan over low heat, or in microwave on high, stirring at 10-second intervals, until smooth. Cool to just above room temperature. Rest a truffle on a fork; lower into chocolate to coat. Lift from chocolate; let excess drip off. Place on wire rack. Refrigerate until set.
