Events and Celebrations

Boozy Ginger Chocs

prep 20 mins, plus freezing cook 5 mins
  • 3 pieces of stem ginger, drained
  • 1 tablespoon Southern Comfort
  • 200 g (7 oz) plain dark chocolate, flavoured with orange and spices

Polish a flexible ice-cube tray with at least 12 sections using kitchen roll, then place in the freezer.

Cut each piece of stem ginger into quarters and place in a small bowl with the Southern Comfort.

Melt the chocolate in a bowl over a pan of simmering water (see page 10). Spoon the melted chocolate into each section of the ice-cube tray to half-fill it. Add a piece of macerated stem ginger, then pour the rest of the melted chocolate on top. Return to the freezer for 30 minutes.

Turn out the chocolates on to a piece of waxed paper to serve. Alternatively, chill in the refrigerator until you are ready to serve.

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