This a simple way to make after-dinner chocolates – and easier than truffles, too.
300g good-quality dark chocolate, broken into pieces
100g crystallised stem ginger, finely chopped
Put the chocolate into a bowl over a pan of simmering water for a few minutes, stirring every so often until it has melted. Stir in the stem ginger and remove from the heat.
Line a tray with clingfilm and pour the chocolate mixture on and spread it out to about half a centimetre thick.
Refrigerate for an hour or so, then remove from the tray and clingfilm and break into shard-like pieces.