Servings: Serves 36

2 bars (4 oz each) bittersweet chocolate, chopped 2 bars (4 oz each) bittersweet chocolate, chopped
⅓ cup plus 2 tsp heavy (whipping) cream ⅓ cup plus 2 tsp heavy (whipping) cream
⅓ cup finely chopped crystallized ginger ⅓ cup finely chopped crystallized ginger
2 tbsp cognac or other very good brandy 2 tbsp cognac or other very good brandy
½ tsp vanilla extract ½ tsp vanilla extract
 
Garnish: plain or tinted confectioners' sugar (see note #1 on tinting), unsweetened cocoa powder or chocolate coating (see note #2). Garnish: plain or tinted confectioners' sugar (see note #1 on tinting), unsweetened cocoa powder or chocolate coating (see note #2).

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, or in a microwave on high, stirring at 10-second intervals, 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 refrigerate at least 2 hours until set.
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.

Serves: 36. Active: 20 minutes. Total: 20 minutes (plus 2 to 2 1/2 hours chilling).  Serves: 36. Active: 20 minutes. Total: 20 minutes (plus 2 to 2 ½ hours chilling).
Variations: 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.  Variations: 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.
Moch 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 of coffee liqueur. Proceed as directed. Sift cocoa powder over top.  Moch 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 of coffee liqueur. Proceed as directed. Sift cocoa powder over top.
Note #1-To tint confectioners' sugar: Place 1/3 cup in a small tiptop bag. Add 10 drops food color. Knead until sugar is colored.  Note #1-To tint confectioners' sugar: Place ⅓ cup in a small tiptop bag. Add 10 drops food color. Knead until sugar is colored.
Note #2- To cover with chocolate coating: Place a wire rack on a baking sheet lined with wax paper. Chop 2 bars (4 oz each) bittersweet chocolate. Melt in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until smooth. Cool to just above room temperature. Rest a truffle on a fork; lower into chocolate to coat. Lift from chocolate; let excess drip off. Place on wire rack. Refrigerate until set.  Note #2- To cover with chocolate coating: Place a wire rack on a baking sheet lined with wax paper. Chop 2 bars (4 oz each) bittersweet chocolate. Melt in a small saucepan over low heat, or in a microwave on high, stirring at 10-second intervals, until smooth. Cool to just above room temperature. Rest a truffle on a fork; lower into chocolate to coat. Lift from chocolate; let excess drip off. Place on wire rack. Refrigerate until set.