Ginger Cups with Chocolate Ganache

So Louise and I have been a bit busy with work and stuff, which means we missed out on a blog post in February :(

Here's our ginger and chocolate ganache cookie-things. We used left-over gingerbread from the gingerbread house that had been frozen (it was fine to use when it warmed up!) so check out that post for the recipe.

Ingredients:
- gingerbread
- 300g good quality dark chocolate
- 300ml double cream
- crystalised ginger (1/2 pieces per cookie-thing)

Makes: 12 cookies

1. Roll out the gingerbread to the thickness of 1/2 cm. Use a cookie cutter to cut circles of gingerbread, and press into a cupcake tray, to make cups of gingerbread.

2. Chop the crystalised ginger and place in the bottom of the gingerbread cups.

3. Cook at Gas 4/180 degrees C for 12 minutes. Leave to cool.

4. Meanwhile, make the chocolate ganache. Take 300ml of cream and heat until almost boiling. Break the dark chocolate into pieces. Remove cream from the heat and add the chocolate. Stir. Leave to cool/thicken.

5. Place two teaspoons of ganache in the ginger cups. Leave to cool. Add a nice little touch on top like a ginger heart!

6. Delicious!!