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About Pyrex

Ginger and Chocolate Pots

Nb people : 2
Preparation time : 15 min
Heat : -
The ingredients
  • - 100g plain chocolate
  • - 20g butter, melted
  • - 50g gingernut biscuits, crushed finely
  • - 3 Tsp diced stem ginger drained of syrup
  • - 100ml double cream
  1. 1. Mix most of the biscuits with the melted butter (reserving 2 teaspoons for decoration) and divide between the Pyrex ramekins, press well down to form a biscuit base. 
  2. 2. Melt the chocolate with the cream in a bowl over a pan of barely simmering water. Remove from the heat and stir well together with 2 Tsp of the ginger. Pour over the biscuits and refrigerate for 1-2 hours until set. Remove from the fridge 10 minutes before serving. 
  3. 3. Sprinkle with the reserved biscuit crumbs and top with a little stem ginger and serve.