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Chocolate & gingersnap pots
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150g essential Waitrose Ginger Nuts, smashed
75ml rum or brandy
100g unsalted butter
125g golden caster sugar
1 medium essential Waitrose Free Range Egg
200ml whole milk
2 x 100g bars Green & Black’s Organic 70%
Dark Chocolate, broken into pieces
1. Divide most of the crushed ginger nuts between 8 small glasses and drizzle over the rum or brandy. Set aside.
2. Meanwhile, in a large heatproof bowl, whisk together the butter and sugar until pale and creamy. Whisk in the egg.
3. Place the milk in a saucepan and bring to a gentle simmer. Remove from the heat and add the chocolate then whisk until it has melted and the mixture is smooth. Whisk into the sugar mixture.
4. Spoon the mixture into the glasses, sprinkle over the reserved biscuit crumbs and leave to cool. Chill for at least 8 hours or ideally overnight.
Typical values per serving:
This recipe was first published in August 2016.
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