Cover a jelly roll pan with waxed paper. Set aside.

Chop the chocolate into small pieces and melt over a double boiler or in the microwave. To melt in the microwave, place the chocolate into a glass bowl and microwave on high for 45 seconds. Stir. Microwave another 30 seconds and stir again. Repeat until the chocolate is almost all melted. Remove from the microwave and stir until the chocolate is smooth.

Heat the cream until very hot, not boiling. Pour cream into the chocolate and stir until combined. Spread the chocolate onto the covered pan. Place in the freezer for 25 minutes.

Slide the waxed paper off the pan. Cover the pan with a new sheet of waxed paper. Scoop up chocolate in a teaspoon and roll into a ball. Repeat until all the chocolate is rolled. Place the balls onto the new covered pan and freeze overnight.

To make the batter, place the flour, ginger, cocoa, and sugar into a medium bowl and whisk. Add the eggs, vanilla, and water and stir with a fork until the egg is mixed in but the batter is lumpy. Add the ice cubes.

Heat two inches of oil in a medium saucepan over medium-high flame until the temperature reaches 375 degrees Fahrenheit. Place about eight to 10 truffles into the batter and stir to coat. Use a fork to lift them up and carefully place into the hot oil. Use a slotted spoon to stir to make sure the truffles do not stick to each other. Cook for 30–45 seconds maximum. Once you see a drop of chocolate starting to come through the fried batter, remove to a rack placed over a baking sheet lined with foil.

Repeat for the other batches. You want to make as few batches as possible because after a while, the little chocolate that oozes into the oil makes the oil very dark and overheated. Eat immediately or the dough starts to get soft.