Monday 18 December 2017

White- Chocolate and Ginger Creams

Lilly Higgins

These little chocolate cups are smooth and creamy, and lightly scented with ginger -- the perfect end to a rich meal.

The ginger-snap biscuits are a must, but the marriage proposal tucked inside is optional! Serves two to four.

you will need

120g white chocolate, chopped

250ml cream

2 nuggets stem ginger

Method

Place the chocolate and cream in a small saucepan. Finely grate the stem ginger and add to the cream.

Heat gently until melted, stirring all the time, until smooth.

Pour into little glasses or pots. Place in the fridge overnight until set. Serve with some ginger-snap biscuits.

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