Methods/steps
1. Peel, slice and dice the ginger.
2. Put cream in saucepan and add ginger. Bring just to a boil. Cover, set aside to steep for at least 30 minutes.
3. Chop chocolate and put into medium bowl. *Or use chocolate chips and skip the chopping.
4. Return cream and ginger to heat and bring just to boil.
5. Pour cream through strainer over the chocolate in the bowl. Stir until smooth.
6. Chill for several hours or overnight until quite firm.
7. To make truffles, scoop out a teaspoonful of the ganache at a time and roll into little balls. Roll in cocoa powder and store in airtight container in the refrigerator.
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