200 g (7 oz) white chocolate (30% cocoa solids), broken into small pieces
4 brandy snap baskets
125 ml (4 fl oz) crème fraîche
1 piece of stem ginger in syrup, finely chopped
1 tablespoon stem ginger syrup (taken from the jar)
450 g (14 1/2 oz) frozen blueberries
Melt 50 g (2 oz) of the white chocolate in a heatproof bowl set over a saucepan of gently simmering water. Spoon a little into each brandy snap basket, covering the base and sides (this will prevent the sauce running out). Chill for 5 minutes.
Meanwhile, melt the remaining chocolate, crème fraîche, stem ginger and stem ginger syrup in a saucepan over a low heat, stirring occasionally, until the ingredients have combined.
Place the baskets on a plate and fill with the blueberries. Pour over the sauce and serve immediately.