Chocolate and ginger are an unusual but delicious combination for a Fall wedding.
Place 1/2 cup plus 2 tablespoons heavy cream and the fresh ginger in a small pan and heat over medium heat until bubbles form around the edge of the pan. Remove from heat and cover with a tightly fitting lid. Let ginger steep for 1 hour.
Combine chocolate and a pinch of salt in a medium bowl. Return the pan with the infused cream to stove and heat over medium heat until bubbles form around the edge of the pan. Pour cream though a fine-mesh sieve set over the chocolate and let sit for 5 minutes. Whisk cream and chocolate together until smooth. Let cool to room temperature, stirring occasionally. In the bowl of a mixer, beat on high speed until light and fluffy, about 2 minutes. Transfer to a piping bag until ready to use.
Preheat oven to 325 degrees. Mix together sugar and cinnamon in a small bowl. Place a sheet of phyllo on a cutting board and brush generously with melted butter; scatter 1 teaspoon of the sugar-cinnamon mixture over the top. Repeat for remaining phyllo sheets. Cut each sheet into three 3-inch squares and place in a mini-muffin pan, using your fingers to form flower-shaped cups. Bake for 12 to 15 minutes until golden brown and cooked through.
Let cool for 5 minutes and then remove the phyllo cups from the muffin tin and cool on a wire rack. Beat remaining 6 tablespoons of cream until soft peaks form. Pipe chocolate ganache into each cup. Top with a teaspoon of the whipped cream and a piece of crystallized ginger.