Chocolate Ginger Lychees
YOU WILL NEED:
567g can lychees
60g (2oz) preserved ginger
85g (6oz) dark chocolate
5g (1/2oz)solid white
vegetable shortening
1. Drain lychees, allow to stand one hour on absorbent paper, or until
lychees are dry on outside. Pat occasionally with the paper to make
sure they are dry.
2. Cut ginger into thin slivers.
3. Carefully stuff each lychee with ginger. Put chocolate and
vegetable shortening in top of double saucepan. Stir over simmering
water until chocolate has melted. Allow to cool slightly.
4. Dip lychees into chocolate; carefully lift out with a fork gently
on side of saucepan to drain excess chocolate. Put on oven tray lined
with greased, greaseproof paper. Refrigerate until set. Drizzle
remaining chocolate decoratively over top of each lychee. Keep
refrigerated. Makes approximately 20.
YOU WILL NEED:
567g can lychees
60g (2oz) preserved ginger
85g (6oz) dark chocolate
5g (1/2oz)solid white
vegetable shortening
1. Drain lychees, allow to stand one hour on absorbent paper, or until
lychees are dry on outside. Pat occasionally with the paper to make
sure they are dry.
2. Cut ginger into thin slivers.
3. Carefully stuff each lychee with ginger. Put chocolate and
vegetable shortening in top of double saucepan. Stir over simmering
water until chocolate has melted. Allow to cool slightly.
4. Dip lychees into chocolate; carefully lift out with a fork gently
on side of saucepan to drain excess chocolate. Put on oven tray lined
with greased, greaseproof paper. Refrigerate until set. Drizzle
remaining chocolate decoratively over top of each lychee. Keep
refrigerated. Makes approximately 20.
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