Not one for the waist line but definitely for the indulgence and taste. This is just so delicious and 100% inspired by my visit to the Cake and Bake Show and in particular watching the Mary Berry Presentation. She made a stem ginger rocky road biscuit & I was just too busy watching her cook that I forgot to take note of the measurements ... so this is my attempt to make something that was near perfectly close to what I tasted. I have to say its pretty damn good. The proof was in the pudding, literally, when I serve it up to some girlfriends with some fine taste buds at a dinner party on Saturday; it was swiftly all demolished. Can be cut into small squares and served as an inexpensive petit fours or cut to the size you feel you can manage!!
You will need the following:
300g Dark Chocolate
200g Ginger Nut Biscuits
200ml Double Cream
50g Crystallised Stem Ginger
50g Golden Caster Sugar
Method:
Measure out your ginger nut biscuits
Crush roughly with the end of a rolling pin
Measure out your chocolate
Melt the chocolate over a bain marie or for a couple of minutes in the microwave
Add the cream to the chocolate
Stir until it is completely combined
Add in the biscuits
Measure out your crystallised stem ginger
Finely chop into half centimetre pieces
Add to the chocolate biscuit mix
Add in the sugar
Cut a strip of baking paper and line a 8 x 8 inch tin
Pour in your mixture and smooth over.
Put in the fridge for a couple of hours and allow to set
Cut into pieces and eat whenever you like ... store in the fridge
Enjoy ...
No comments:
Post a Comment