1+1/4 lb (570 g) bitter chocolate
6 oz (170 g) butter
3/4 cup (190 ml) sugar
6 large eggs
1/4 (60 ml) cream
1/2 teaspoon (2 ml) vanilla extract
2 teaspoon (10 ml) ground ginger
Melt the chocolate in a pan set over hot water. Cream together the butter, sugar, and ginger in an electric mixer. Using the whip attachment, or a hand held whisk, add the eggs one at a time, scraping down the sides of the bowl often. Add the warm chocolate, stir in the cream and vanilla, and pour into individual serving molds of your choice. Chill for 4 to 6 hours. Alternately, place the mixing bowl in the refrigerator for 4 to 6 hours, and use a small scoop or spoons to form balls or quenelles.
Serves 8 to 12.