Food Friday: Ginger Truffles
December 19, 2008
I don’t bake, at all. So when I feel compelled to create and distribute sweets this time of year I usually turn to candy. These truffles look fancy but are fairly simple and a little goes a long way.
2 bars (4 oz each) bittersweet chocolate, chopped
1/2 cup plus 2 tsp heavy (whipping) cream
1/3 cup finely chopped crystallized ginger
2 Tbsp cognac or other very good brandy
1/2 tsp vanilla extract
Line an 8 inch square baking pan with nonstick foil, letting foil extend above pan on 2 sides
Stir chocolate and cream in a small saucepan over low heat 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 into 6 rows lengthwise and 6 rows crosswise*. Sift coco or confectioners sugar over top, dip in chocolate coating or serve as is.**
* I know they looks small, trust me…they are rich
** If you choose to leave them plain you can twist them in small strips of wax paper for gifts. Decorated, they look very beautiful in a tin.