- Mix most of the biscuits with the melted butter (reserving 2 teaspoons for decoration) and divide between the 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.
Recipe from Pyrex.
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Chocolate and ginger are a marriage made in heaven and a great dessert
50g gingernut biscuits, crushed finely 20g butter, melted 100g plain chocolate 100ml double cream 3 tsp diced stem ginger drained of syrup
Time: 10 minutes Serves: 2 Nutrition: n/a