Desserts & Baking
Chocolate ganache ginger biscuits
4
Easy
15 minutes
5 minutes
Wine/Spirit Pairing
Nederburg Winemaster’s Reserve Special Late Harvest
Ingredients
Method- 1 cup cream
- 120 g dark chocolate, finely chopped
- 1 x 250 g Woolworths ginger cookies packet
- 100 g white chocolate, melted
- 50 g leftover nuts (flaked almonds, pecan nuts or hazelnuts), toasted
- 50 g raspberries
- 50 g blueberries
Method
Ingredients1. Heat the cream in a saucepan.
2. When just starting to simmer, add the dark chocolate. Stir until melted, remove from the heat and stir to form a smooth ganache.
3. Spoon the ganache onto half the biscuits and drizzle the white chocolate onto the remaining biscuits.
4. Top the biscuits with the toasted nuts and berries and allow to set.
Comments