Ginger and chocolate pots

Ginger and chocolate pots


  1. 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.
  2. Melt the chocolate with the cream in a bowl over a pan of barely simmering water. 
  3. 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.
  4. 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