Square Ginger Truffles

Directions

1. 1
   Line an 8-in.
2. 2
   square baking pan with nonstick foil, letting foil extend about pan on 2 sides.
3. 3
   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.
4. 4
   Remove from heat.
5. 5
   Stir in ginger, cognac and vanilla until blended.
6. 6
   Pour into prepared pan spread evenly.
7. 7
   Cover and refrigerate at least 2 hours until set.
8. 8
   Lift foil from pan.
9. 9
   Remove from foil to a cutting board.
10. 10
    Cut with a sharp knife in 6 rows lengthwise and 6 crosswise.
11. 11
    Sift cocoa or confectioners' sugar over tops, or dip in chocolate coating.
12. 12
    VARIATION: Orange-Hazelnut Truffles: Prepare through step 2.
13. 13
    In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp orange liqueur and 1 Tbsp grated orange zest.
14. 14
    Proceed as directed.
15. 15
    Coat truffles with melted chocolate; sprinkle with chopped toasted hazelnuts.
16. 16
    VARIATION: Mocha Truffles: Stir 1 Tbsp instant coffee granules into the heavy cream.
17. 17
    Prepare through step 2.
18. 18
    In step 3, omit ginger, cognac and vanilla; stir in 2 Tbsp coffee liqueur.
19. 19
    Proceed as directed.
20. 20
    Sift cocoa powder on top.