Update my dinner status, I'm making this tonight.
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Servings: 3 Dozen
Total Time (median): 3 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
1. Cut the chocolate into small pieces. You can put chips in a food processor until broken up a bit, or chop with a knife if you have a block. Separate the chocolate - 1 pound for the truffles and 1 pound for coating.
2. Heat the whipping cream, butter, ground ginger and cinnamon over medium heat until the butter is melted and the cream is scalded.
3. Remove from heat and stir in 1 pound of the chocolate. Continue stirring until all pieces are melted and there are no lumps.
4. Pour into a shallow dish - like a pie pan - cover, and refrigerate. The more it is spread out, the quicker it will cool. You can leave it overnight or for just an hour or two - to see if it is ready, take a spoonful and roll in between your palms. If it forms a firm ball, you can proceed.
5. Repeat the process, taking a spoonful and rolling it into a ball between your palms. It is surprisingly easy to work with. Place the balls on a plate or tray and into the freezer to cool.
6. Cut the crystallized ginger into 1/8 to 1/4 inch cubes.
7. To coat the truffles, melt the rest of the chocolate (I do this in the microwave, stirring every thirty seconds). There are a couple of ways to coat. If you want a perfect smooth coating, you can dip and carefully remove to a piece of parchment. For easier coating and a more rustic appearance, roll between your palms after dipping - the chocolate will become a bit spikey and uneven. After you have coated the truffle, press a piece of crystallized ginger into the top.
You can refrigerate these, but they seem to do fine at room temperature.
