Square Ginger Truffles

1. 1

   Line an 8-in.

2. 2

   square baking pan with nonstick foil, letting foil extend about pan on 2 sides.

3. 3

   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.

4. 4

   Remove from heat.

5. 5

   Stir in ginger, cognac and vanilla until blended.

6. 6

   Pour into prepared pan spread evenly.

7. 7

   Cover and refrigerate at least 2 hours until set.

8. 8

   Lift foil from pan.

9. 9

   Remove from foil to a cutting board.

10. 10

    Cut with a sharp knife in 6 rows lengthwise and 6 crosswise.

11. 11

    Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.

12. 12

    VARIATION: Orange-Hazelnut Truffles: Prepare through step 2.

13. 13

    In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest.

14. 14

    Proceed as directed.

15. 15

    Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.

16. 16

    VARIATION: Mocha Truffles: Stir 1 Tbsp instant coffee granules into the heavy cream.

17. 17

    Prepare through step 2.

18. 18

    In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur.

19. 19

    Proceed as directed.

20. 20

    Sift cocoa powder on top.

* Per serving · 4 servings · Values may vary.