White Chocolate Ginger Truffles - white chocolate

Method

• Place 1 pound of the chocolate in a 2-quart mixing bowl.
• In a 1-quart saucepan over medium heat, bring the cream to a boil.
• Pour the cream into the bowl with the chocolate.
• Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
• Add the cognac and chopped crystallized ginger and stir to blend well.
• Cover the truffle cream, let cool to room temperature, and refrigerate until thick but not stiff (3 to 4 hours).
• Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment.
• Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute).
• Do not beat too long or the mixture will curdle and become grainy.
• Line 2 baking sheets with parchment or waxed paper.
• 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.
• Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter.
• Or use a small ice cream scoop to form the mounds.
• Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with confectioners sugar and roll the mounds into balls.
• These will be the truffle centers.
• Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
• Line 2 more baking sheets with parchment or waxed paper.
• Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
• Place a truffle center into the tempered chocolate, coating it completely.
• 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.
• After dipping 4 truffles, place a sliver of crystallized ginger on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
• When the truffles are set, place them in paper candy cups.
• 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.
• The truffles are best served at room temperature.
• 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.