Square Ginger Truffles Plus Variations Recipes

SQUARE GINGER TRUFFLES, PLUS VARIATIONS

Steps:

• Line an 8-in. square baking pan with nonstick foil, letting foil extend above pan on two sides.
• 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.
• Stir in ginger, cognac and vanilla until blended. Pour into prepared pan; spread evenly. Cover and refrigerate at least 2 hours until set.
• 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.
• 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.
• 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 over top.
• To tint confectioners' sugar: Place 1/3 cup in a small ziptop bag. Add 10 drops food color. Knead until sugar is colored.
• 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 small saucepan over low heat, or in a 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.

GINGER TRUFFLES

Steps:

• Pulverize the biscuits in your food processor until fine crumbs.
• Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
• Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
• Spread on a tray and refrigerate until you can easily roll it into small balls.
• Put the balls on baking paper, and return to fridge overnight.
• Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
• NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.