-
1
Place 1 pound of the chocolate in a 2-quart mixing bowl.
-
2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
-
3
Pour the cream into the bowl with the chocolate.
-
4
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
-
5
Add the cognac and chopped crystallized ginger and stir to blend well.
-
6
Cover the truffle cream, let cool to room temperature, and refrigerate until thick but not stiff (3 to 4 hours).
-
7
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
-
8
Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment.
-
9
Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute).
-
10
Do not beat too long or the mixture will curdle and become grainy.
-
11
Line 2 baking sheets with parchment or waxed paper.
-
12
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream.
-
13
Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter.
-
14
Or use a small ice cream scoop to form the mounds.
-
15
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
-
16
Dust your hands with confectioners sugar and roll the mounds into balls.
-
17
These will be the truffle centers.
-
18
Cover and chill the centers for another 2 hours in the freezer.
-
19
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
-
20
Line 2 more baking sheets with parchment or waxed paper.
-
21
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
-
22
Place a truffle center into the tempered chocolate, coating it completely.
-
23
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
-
24
After dipping 4 truffles, place a sliver of crystallized ginger on top of each truffle before the chocolate sets up.
-
25
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
-
26
When the truffles are set, place them in paper candy cups.
-
27
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
-
28
The truffles are best served at room temperature.
-
29
Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners sugar as soon as they are formed into balls.
