![](https://i1.wp.com/mirimiri.net/wp-content/uploads/2013/09/21.jpg?fit=640%2C471)
itโs easy peasy:
80ml thick cream (single)
200g dark chocolate
100g crystalized ginger, chopped
cocoa powder to decorate
melt cream and chocolate in a pot. set aside in the fridge to cool for 3h. make little truffle balls with your hands, cool them again. dust with cocoa powder.
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