Thursday, March 21, 2013

Recipe File: Chocolate-Ginger Dip

adapted from Llewellyn's 2013 Herbal Almanac

4 ounces dark chocolate
1 inch fresh ginger root (about 1 teaspoon grated)
2/3 cup whole milk
1/3 cup heavy whipping cream
1/2 teaspoon powdered ginger

Grate the chocolate into a small bowl and set aside.

Peel and grate 1 inch of fresh ginger root, which should yield about a tablespoon of grated ginger. Put into a small bowl and set aside.

Combine the whole milk and heavy whipping cream in a pot. Heat gently on the stove; do not allow to boil.

Slowly sprinkle the grated chocolate into the milk, stirring until the chocolate melts.

Stir in the grated ginger. Finally, add ½ teaspoon powdered ginger.

Llewellyn's 2013 Herbal Almanac
Farm Kitchen
Recipe Archive
Artwork: Chocolate Strawberries

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