Ginger Chocolate Temptation Recipe

Ginger Chocolate Temptation Recipe
Ginger Chocolate Temptation Recipe photo by Taste of Home
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Ginger Chocolate Temptation Recipe

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Chocolate-covered candied ginger is one of my favorite treats, so I knew this recipe was for me! Every bite of this cool, creamy custard is rich, smooth and decadent.—Elise Lalor, Issaquah, Washington
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling

Ingredients

  • 2 cups heavy whipping cream
  • 1 vanilla bean
  • 8 ounces bittersweet chocolate, chopped
  • 6 egg yolks, lightly beaten
  • 1/4 cup minced crystallized ginger, divided
  • Heavy whipping cream, whipped, optional

Directions

Place cream in a small heavy saucepan. Split vanilla bean and scrape seeds into cream. Add bean. Bring cream mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Discard vanilla bean.
Stir in chocolate until melted. Stir 1/2 cup chocolate mixture into egg yolks; return all to the pan. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in 2 tablespoons ginger.
Pour into 12 demitasse or espresso cups. Refrigerate for at least 1 hour. Just before serving, garnish with remaining ginger and whipped cream if desired. Yield: 12 servings.
Originally published as Ginger Chocolate Temptation in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p21

Nutritional Facts

1 each: 274 calories, 25g fat (14g saturated fat), 157mg cholesterol, 22mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 2 cups heavy whipping cream
  • 1 vanilla bean
  • 8 ounces bittersweet chocolate, chopped
  • 6 egg yolks, lightly beaten
  • 1/4 cup minced crystallized ginger, divided
  • Heavy whipping cream, whipped, optional
  1. Place cream in a small heavy saucepan. Split vanilla bean and scrape seeds into cream. Add bean. Bring cream mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Discard vanilla bean.
  2. Stir in chocolate until melted. Stir 1/2 cup chocolate mixture into egg yolks; return all to the pan. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in 2 tablespoons ginger.
  3. Pour into 12 demitasse or espresso cups. Refrigerate for at least 1 hour. Just before serving, garnish with remaining ginger and whipped cream if desired. Yield: 12 servings.
Originally published as Ginger Chocolate Temptation in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p21

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