Chocolate ginger pots
|2||eggs — just the yolks|
|75 g||castor sugar|
|175 g||dark chocolate — chopped|
|2 tsp||ginger — glacé, chopped|
|2 Tbs||ginger — syrup|
|berries — fresh, to garnish|
Place the egg yolks and caster sugar in a bowl, whisk until light and creamy and set aside.
Preheat oven to 160°C. Place the milk and chocolate in a heatproof bowl over a pot of simmering water until melted (make sure the base of the bowl does not touch the water) and stir to combine. Remove from heat. Slowly pour the hot chocolate mixture over the egg mixture, whisking constantly. Add the ginger syrup and glace ginger and stir to combine.
Pour the mixture into 4 x 170ml ramekins and place in a deep roasting pan. Fill the pan with boiling water to ¾ of the way up the ramekins, and bake in the oven for 20-25 minutes. Remove, allow to cool, and refrigerate overnight. Garnish with fresh berries.