Pear Brandy and Ginger Truffles

Ingredients:

8 oz semisweet or dark chocolate, chopped
1/2 cup heavy cream
3 tablespoons pear brandy
1 TB crystallized ginger, very finely chopped

Powdered sugar, cocoa powder and ground ginger for dusting

Step 1:

Chop chocolate with your largest, heaviest knife and place in a medium to large heatproof bowl.

Step 2:

Chop your ginger very fine.

Step 3:

Heat cream until just starting to boil. Pour cream over chocolate; cover and let sit for 3-5 minutes.

Step 4:

Stir until combined. If chocolate is not fully melted, microwave at medium heat for 30 second intervals, stirring after each interval. Add brandy and crystallized ginger; stir to combine. Refrigerate for 3 hours to overnight to let chocolate harden.

Step 5:

Sift together powdered sugar, cocoa, and ground ginger. The measurements are up to you, depending on how cocoa-ey, sugary, or spicy you want the coating.

You can either coat your hands in cocoa powder and roll little balls in your hands, or you can use two rounded measuring spoons to make balls, like I did.

Step 6:

Once the chocolate ganache bals are shaped, roll the balls around in the sugar until coated. Keep in fridge (or freezer) until ready to eat. Because of the alcohol, they will melt very easily (and admittedly are a little messy, but delicious!)

Step 7:

Plate the truffles.