9 ounces bittersweet chocolate, divided
2 tablespoons heavy cream
2 tablespoons cognac or rum
1 1/4 cup apricots, finely chopped
1/2 cup hazelnuts, finely chopped
2 tablespoons crystallized ginger, minced
2 tablespoons confectioners' sugar, sifted
30 hazelnut halves

Line a large baking sheet with baking parchment or aluminum foil.

In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.

Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger and confectioners' sugar. Stir well to combine.

Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.

In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.

Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.

When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.