Chocolate Ginger Lychees
YOU WILL NEED:
567g can lychees
60g (2oz) preserved ginger
185g (6oz) dark chocolate
15g (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 quite 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. Tap
fork gently on side of saucepan to drain excess chocolate. Put on an
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
185g (6oz) dark chocolate
15g (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 quite 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. Tap
fork gently on side of saucepan to drain excess chocolate. Put on an
oven tray lined with greased, greaseproof paper. Refrigerate until
set. Drizzle remaining chocolate decoratively over top of each
lychee. Keep refrigerated. Makes approximately 20.
No comments:
Post a Comment