- 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
Heat the cream in a saucepan.
When just starting to simmer, add the dark chocolate. Stir until melted, remove from the heat and stir to form a smooth ganache.
Spoon the ganache onto half the biscuits and drizzle the white chocolate onto the remaining biscuits.
Top the biscuits with the toasted nuts and berries and allow to set.