If you’re looking for something unique to serve or give away to your friends and family besides snowman shaped cookies (as cute as they are), then I recommend that you pick up a copy of Chocolate by master chocolatiers Dominique and Cindy Duby. There are no boring recipes here, each page is filled with amazing chocolate recipes from Mousses and Creams to Ganaches and Pralines. Wrap one of these decadent treats with cellophane and a holiday ribbon, and your guests will be amazed at what you’ve created. Or make one of their delicious cakes to serve at your next party! 

I’ve included a great recipe for ganache, which will definitely satisfy your chocolate cravings this season.

Crystallized Ginger Ganache

Yields 64 pieces 

12.5 oz (355 g) milk chocolate, finely chopped

2/3 cup (160 mL) whipping cream

2 Tbsp (30 g) corn syrup

1 Tbsp (15 g) fresh ginger, peeled and finely chopped

1/4 cup (60 g) unsalted butter, softened

1/3 cup (50 g) candied ginger, finely chopped

tempered milk chocolate for enrobing

colored sugar, for decorating (optional) 

Line an 8-inch (20 cm) square pan with parchment paper or plastic wrap. Place chocolate in a bowl. Bring cream, corn syrup, and fresh ginger to a boil in a saucepan. Let infuse, covered, for about 30 minutes. Strain mixture and bring back to a boil, then pour over chocolate. For best results, blend using an immersion blender. Or, using a wooden spoon or rubber spatula, stir mixture from the center out in a circular motion, trying not to incorporate any air. When chocolate and cream are well mixed, add butter and candied ginger and continue blending or stirring until mixture is smooth and shiny. Pour mixture in prepared pan and smooth the top using an offset spatula so that mixture is even. Let set for about 4 hours at room temperature, or until hard (overnight is best).

Unmold ganache from pan, peel off plastic wrap or paper, and cut into desired shapes using a knife or cookie cutter. Place ganache pieces ona tray lined with parchment paper or a silicone mat to cure for 24 hours at room temperature (making sure they do not touch one another). Using a fork, dip ganache pieces into tempered chocolate and slide onto another tray lined with parchment/silicone. Optionally, while chocolate is still wet, sprinkle with some colored sugar. Let set for about 4 hours, then store in an airtight container in a cool, dry place for up to 2 weeks.