Swirled chocolate and ginger pots
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 1 egg yolk
- 30g stem ginger balls, finely chopped plus 4 tbsp syrup from the jar
- 100g dark chocolate, melted
- 150g crème fraîche
Method
- STEP 1
Whisk the egg yolk and 2 tbsp of the ginger syrup together in a heatproof bowl set over simmering water for 3 minutes until foamy.
Remove from the heat. stir the melted chocolate into the egg yolk mixture. - STEP 2
Mix the remaining ginger syrup and crème fraîche together and fold in the chocolate mix to create a swirled effect.
- STEP 3
Pile into little glasses and top with the chopped stem ginger.
