It’s Easter, so here’s a chocolate recipe! I adapted this from a recipe in Green and Blacks Chocolate Recipes by Martine Hilton called Javanese Ginger Squares – I made a gluten free version and halved the quantities, which seemed to make plenty! These are delicious and dangerously moreish…
Chocolate Ginger Squares
200g/7oz dark chocolate broken into pieces
60g/2oz unsalted butter
half 425ml tin condensed milk
125g/5oz trufree (gluten free) digestive biscuits, crushed
125g/5oz crystallized ginger, chopped
40g/2oz dessicated coconut
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. When melted, stir in the butter and condensed milk.
Set a quarter of the ginger aside and stir in the remainder with the crushed biscuits and the coconut. Mix well.
Spoon the mixture into a baking tray lined with greaseproof paper. Level the surface and dot with the remaining ginger pieces, pressing them into the chocolate.
Chill overnight before lifting out with the paper and cutting into small squares.