Add whipping cream to a small saucepan. Bring to a simmer, then stir in the fresh ginger.

Remove from heat and allow ginger to steep in the cream for at least 30 minutes, or up to 1 hour.

Pass the cream through a fine mesh strainer. Discard the ginger.

Reweigh cream. Add additional cream, “topping up” to 80 milliliters, or about 1/3 cup.

Melt the white chocolate over a double boiler or bain marie.

Meanwhile, add the ginger-infused whipping cream to a small saucepan and rewarm over medium-low heat. Do not boil.

Gently whisk warm cream into melted chocolate.

Whisk in the minced candied ginger.

Cover and refrigerate, at least 1 hour or until firm enough to scoop.

With a 1-inch melon baller or small cookie scoop scoop the chilled ganache into portions. You should have about 18 total.

Use your hands to smooth and shape each portion into a ball. Refrigerate 30 minutes, or until ready to serve.

Before serving, roll each ball in confectioner’s sugar.

Store leftover ginger truffles in an airtight container in the refrigerator for up to 5 days. Re-roll in additional confectioner’s sugar before serving.