Square Ginger Truffles

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 2 teaspoons heavy cream
• 1/3 cup crystallized ginger, finely chopped
• 2 tablespoons cognac or good brandy
• 1/2 teaspoon vanilla extract

Directions

1. 1

   Line an 8-in. square baking pan with nonstick foil, letting foil extend about pan on 2 sides.

2. 2

   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. Remove from heat.

3. 3

   Stir in ginger, cognac and vanilla until blended. Pour into prepared pan spread evenly. Cover and refrigerate at least 2 hours until set.

4. 4

   Lift foil from pan. Remove from foil to a cutting board. Cut with a sharp knife in 6 rows lengthwise and 6 crosswise. Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.

5. 5

   VARIATION: Orange-Hazelnut Truffles: Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest. Proceed as directed. Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.

6. 6

   VARIATION: Mocha Truffles: Stir 1 Tbsp instant coffee granules into the heavy cream. Prepare through step 2. In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur. Proceed as directed. Sift cocoa powder on top.