Chocolate-Covered Ginger Creams

Our Ginger Creams make perfect home-made gifts

Ingredients

  • 1 egg white
  • ½ lemon, juice only
  • 1 tsp Ginger Extract
  • 425g icing sugar, plus extra for dusting
  • 175g dark chocolate
  • A few pieces of crystallised ginger, optional

Instructions

  1. Whisk the egg white until stiff peaks are formed. Slowly whisk in the lemon juice, Ginger Extract and icing sugar until a stiff paste is achieved.
  2. Tip the mixture onto a work surface liberally dusted with icing sugar. Roll out thinly.
  3. Use a small round cutter to shape the creams, then place them onto a baking tray and chill in the fridge for 1-2 hours, or until they have set.
  4. Melt the chocolate in a bowl set over a pan of simmering water (do not let the base of the bowl touch the water).
  5. Dip each ginger cream into the chocolate until covered and set aside on a baking tray. Top with chopped, crystallised ginger (optional) and chill until set.