Chocolate Ginger Lychees
chocolate ginger lychees
560g can lychees
60g preserved ginger
185g dark cooking chocolate
Spread lychees on a large plate and allow to dry completely. Cut ginger into thin slivers.
Carefully stuff each lychee with ginger. Melt chocolate and copha in top of a double saucepan or in microwave on low setting in bursts. Allow to cool slightly.
Line a tray with greaseproof paper. Coat each lychee with the chocolate mix and place on tray. Decorate with strips of white icing. Refrigerate until set.