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GF - 250g / 8 oz. dark chocolate  		200g / 7 oz. blanched almonds, halved and lightly toasted  		100g / 3.5 oz.  glazed ginger, chopped   Melt chocolate in a double boiler, stirring constantly. Remove from heat as soon as completely melted. Add almonds and ginger to the melted chocolate and mix well. Spoon small amounts 2cm apart on a paper lined baking tray. Refrigerate until hardened then serve. Store parcels in an airtight container and refrigerate.

GF - 250g / 8 oz. dark chocolate 200g / 7 oz. blanched almonds, halved and lightly toasted 100g / 3.5 oz. glazed ginger, chopped Melt chocolate in a double boiler, stirring constantly. Remove from heat as soon as completely melted. Add almonds and ginger to the melted chocolate and mix well. Spoon small amounts 2cm apart on a paper lined baking tray. Refrigerate until hardened then serve. Store parcels in an airtight container and refrigerate.

Donal's blueberry and white chocolate cheesecake recipe - IrishCentral.com

White chocolate and blueberries- a brilliant combination made even more amazing in this easy summer dessert! One of the easiest recipes you will make and a p.

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