Ginger & Chocolate Pots
50g gingernut biscuits, crushed finely
20g butter, melted
100g plain chocolate
100ml double cream
3 Tsp diced stem ginger drained of syrup
Mix most of the biscuits with the melted butter (reserving 2 teaspoons for decoration) and divide between the Pyrex ramekins, press well down to form a biscuit base. Melt the chocolate with the cream in a bowl over a pan of barely simmering water. Remove from the heat and stir well together with 2 Tsp of the ginger. Pour over the biscuits and refrigerate for 1-2 hours until set. Remove from the fridge 10 minutes before serving. Sprinkle with the reserved biscuit crumbs and top with a little stem ginger and serve.
For further information about Pyrex and additional recipes visit: www.pyrexuk.com