Gingerbread Truffles

In a heavy medium saucepan, bring the cream ingredients just to boil. Remove the pan from heat and let the cream mixture steep (sit) for 1 hour.

In a large metal bowl set over a saucepan of simmering water, combine both chocolates; stir until the chocolate is melted and smooth. Remove the bowl from the heat. Strain the cream mixture into the chocolate, stirring to blend. Stir in the chopped ginger. Chill the filling until firm, at least 3 hours.

Line a large baking sheet with parchment paper. Using a 1-inch melon baller, scoop the filling and roll between your palms to form balls. Place the balls on the parchment paper. Chill the truffles for at least 2 hours.

Line another baking sheet with parchment paper. Place 11 ounces of bittersweet chocolate in a medium metal bowl set over saucepan of simmering water; stir until the chocolate is melted and smooth. Remove the bowl from over the water. Cool until a thermometer inserted into the chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using a fork, lift out the truffle and tap the fork against the side of the bowl so the excess coating drips off. Using a knife, slide the truffle off the fork and onto the prepared sheet. Repeat with the remaining truffles. Chill until set.

Line another baking sheet with parchment. Place 11 ounces of white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove the bowl from over the water. Cool until a thermometer inserted into the chocolate registers 100°F. Hold 1 truffle between your thumb and index finger; dip halfway into the white chocolate. Place the dipped truffle on the prepared sheet. Repeat with the remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.