Place chocolate and cream in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove from the heat, add the ginger wine and stir to combine. Pour into a 3 cup-capacity (750ml) dish and refrigerate for 1–2 hours or until firm. Remove from the fridge and allow to stand for 5–10 minutes or until softened slightly. Roll 2 teaspoonfuls of the mixture into balls. Combine the cocoa and ginger in a bowl. Toss the truffles in the cocoa mixture to coat. Store in the cocoa mixture in the fridge.
+ Green ginger wine is a fortified wine made from ground ginger and raisins. It’s available from bottle shops and select supermarkets