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1
Line an 8- or 9-inch square baking pan or dish with parchment or waxed paper, making sure that the paper comes up at least 1 inch on two opposite sides.
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2
The paper should be smooth along the bottom and sidesany wrinkles or creases in the paper will imprint on your ganache.
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3
(A pan with sharp corners is best, but if you have only pans or dishes with rounded corners, the edges of the ganache can be trimmed.)
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4
Put the chopped chocolate in a large mixing bowl and set aside.
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5
Heat the heavy cream and ginger in a saucepan until the mixture is just about to boil.
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6
Pour it evenly over the chopped chocolate and let the chocolate begin to melt.
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7
Let it sit for 2 minutes.
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8
(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
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9
Mix the cream and chocolate together with a rubber spatula or whisk, working out any lumps of chocolate so that they are fully melted.
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10
Add the butter and continue to stir.
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11
If the chocolate or butter stops melting before all the lumps have been dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
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12
Pour the ganache into the prepared pan and shake it or smooth it with an offset spatula so that the ganache is flat and even.
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13
Refrigerate it until set, 45 to 60 minutes.
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14
Once the ganache has hardened, release it from the pan.
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15
Run a small knife or offset spatula under hot water, then run it along the sides of the pan that are not covered by paper.
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16
Turn the ganache out onto a cutting board and peel off the paper.
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17
Wet a towel with very hot water and run it along the sides of a paring knife or chefs knife.
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18
Using that knife, trim any round edges from the ganache, so that you have a completely square slab.
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19
If the ganache starts to crack while you are cutting it, it is too cold, so allow it to sit at room temperature for 5 to 10 minutes.
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20
Cut the ganache into 3/4- to 1-inch squares, continuing to wipe your knife with the hot towel, as necessary.
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21
The key to achieving a clean cut in the ganache is a combination of making sure that the ganache is not too cold (if it cracks when you cut into it) and making sure that the knife is warm and clean so that it can move easily through the ganache.
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22
Transfer the ganache squares (directly on the cutting board or placed on another plate or tray) to the refrigerator and let them chill while you temper the chocolate for dipping.
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23
Temper the chocolate as directed in Basic Tempered Chocolate (page 163).
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24
Set up an assembly line of tempered chocolate, candied ginger, and a sheet pan lined with parchment or waxed paper.
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25
Remove the ganache from the refrigerator and, working quickly so that the tempered chocolate doesnt set and the ganache doesnt get too soft, begin dipping (see Dipping in Chocolate, page 17).
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26
One at a time, using a small offset spatula or fork, dip each piece of ganache into the chocolate until its submerged.
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27
Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.
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28
Place each chocolate on the sheet pan.
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29
Before the chocolate has set, top with 1 or 2 pieces of chopped candied ginger.
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30
Repeat until all the ganache has been dipped.
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31
Allow the truffles to set at room temperature for 30 minutes (or in the refrigerator for 15 minutes) before serving.
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32
The truffles can be kept in an airtight container at room temperature for up to 2 weeks.
