Chocolate and Candied Ginger Truffles

Bring cream just to a simmer in a small saucepan and remove from heat. Add chocolate and let stand 1 minute to soften. Stir mixture with a rubber spatula until chocolate is melted and mixture is smooth. Stir in candied ginger.

Let mixture stand at room temperature until thickened slightly, about 30 minutes. Meanwhile, line a rimmed baking sheet with a sheet of wax paper.

Transfer mixture to a quart-size sturdy sealable bag and press out excess air before sealing. Cut off 1 corner to make a 1/2-inch hole (to form a makeshift pastry bag). Squeeze chocolate from bag to form 1-inch mounds.

Freeze mounds on baking sheet until firm, 20 to 30 minutes.

Put cocoa in a wide bowl. Working in small batches, peel a few mounds from wax paper and toss in cocoa to coat completely. Return truffles as coated to baking sheet and when all are coated, freeze truffles again until firm, about 15 minutes.

Transfer truffles to a large sieve and gently shake off excess cocoa. Transfer truffles to an airtight container and keep refrigerated.

Serve truffles chilled or at room temperature.

Make ahead: Truffles can be made 5 days ahead and kept in airtight container, chilled. If necessary, toss truffles again in cocoa and shake in sieve.