Preparation time: 15 minutes
Cooking time: 15 minutes
Waiting time: 12 hours

An original recipe from Jacques Bockel of Pâtisserie Christian for the "Magie du Chocolat" event in Strasbourg.

These truffles can be made in advance and stored for 3-4 days in the lower part of the refrigerator or other cool place.

1. Melt the chocolate over hot water;
2. bring the cream to a boil;
3. pour the cream over the chocolate;
4. add the butter and stir until smooth; add the hazelnut praline, cognac and ginger; let the mixture rest over night.
5. Scoop out one portion at a time with a teaspoon; form into a ball and roll in the cocoa powder. Store in a cool place.