Highball cups
Ingredients
4
Steps
4
Serves
10
Cook Time
00-00 Min
Ingredients
-
Melt the chocolate in a heatproof bowl set over a pan of simmering water, then pour evenly between 10 small foil sweet cases or bonbon cups. Tilt the cases to coat the entire inside. When set, remove the cases.
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Put the fudge in a small heatproof bowl over a pan of simmering water, and stir until melted.
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Remove the bowl from the pan, and stir in the whisky. Cool slightly.
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Divide the ginger between the chocolate cups, and spoon some fudge into each one. Leave to set.