A moreish combination of sweetened ginger slices and rich chocolate ganache makes up this triple-tested mouthwatering, easy-to-prepare sweet canape recipe.
Preparation Notes: 2hr chilling, plus overnight chilling
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Yields:
12
Prep Time:
10 mins
Cook Time:
3 mins
Total Time:
13 mins
Ingredients
142ml carton double cream
125g (4oz) Bournville chocolate, roughly chopped
15 Opies Ready-To-Eat Sweetened Ming Ginger slices
Directions
Step 1
Pour the cream into a small pan and bring to the boil. Turn off the heat and add the chocolate. Stir to mix everything together. Pour into a bowl, allow to cool, then chill for 2hr.
Step 2
Put a 1cm (1⁄2iin) nozzle into a piping bag and spoon in the chocolate ganache. Arrange 12 ginger slices on a tray and pipe a blob of ganache on to each. Put to one side. (You can freeze any leftover ganache and use to make more truffles.)
Step 3
Thinly slice the three remaining pieces of ginger and use to decorate the top of each chocolate truffle. Chill overnight. Remove from the fridge 10-15min before serving.
Treat your guests to more of these quick and easy canapes
If you're finding it hard to get hold of the Opies Ming Ginger slices, use Cadbury's Giant Milk Chocolate Buttons for the base instead. Pipe the chocolate ganache on top, and use a few finely chopped pieces of stem ginger, drained from the syrup in the jar, to decorate the top.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
