Chocolate Lychees with Stem Ginger
2013-08-12 19:36:28
Ingredients
- 100 g Dark Chocolate
- 565 g Can of lychees in syrup
- 260 g Jar of Chinese Stem Ginger in syrup
Instructions
- Drain lychees well and pat dry.
- Drain Stem ginger and cut the ginger into quarters.
- Place a piece of ginger inside each one of the lychees and place on a paper towel to soak up any further liquid.
- Melt the chocolate in a double saucepan until smooth.
- Using small forks or a skewer dip the lychees into the chocolate until completely covered. Let the excess chocolate drain off for a few seconds and then carefully place on a sheet of grease proof paper.
- When all of the lychees are dipped, place in the fridge until set hard.
Notes
- Serve as an after dinner treat with coffee or a fresh mint tea.
Adapted from From recipe by Vivienne Rogers
Adapted from From recipe by Vivienne Rogers
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