250gfine-quality Dark chocolate54%, finely chopped in a food processor
25gunsalted Butter
2Tbl stem gingerThe kind you find in syrup, diced finely
4-5Tbl cocoasieved
Instructions
Bring the cream and butter just to a simmer in a saucepan over moderate heat. Remove from heat, then add chocolate and diced stem ginger and stir gently with a heatproof rubber spatula until ganache is smooth.
Pour into a bowl, cover and chill the ganache mixture for 2-3 hours or until firm.
Remove the ganache from the fridge and roll into 25 balls. When you’re ready to coat them simply pour the cocoa powder into a shallow bowl or dish. Drop two or three truffles onto the powder and shake the dish to and fro, proceed with the remainder. Chill on a tray until needed.
Notes
I managed to find stem ginger ready diced from Sainsbury's, I then drain most of the syrup away and then added to the ganache.