Rich Dark Chocolate and Ginger Slice

 

Rich Dark Chocolate and Ginger Slice

175g ginger biscuits 100g butter 500ml single cream

4tbsp caster sugar

Whiz the biscuits in a food processor to fine crumbs. Melt half the butter and stir in the biscuit crumbs. Press into a deep 20cm spring rim tin. Chill in the fridge for 10 – 15 mins until hard. Heat the cream in a small saucepan until almost boiling. Remove from the heat and stir in the sugar and chocolate. Beat in the remaining butter and ginger. Pour into the tin and chill for about 2 – 3- hours. Remove the rim. To slice, dip a knife in hot water before making each slice. Serve with whipped double cream and fresh raspberries. Add a sprig of mint for decoration.

 

 

 

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