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.
Put the fudge in a small heatproof bowl over a pan of simmering water, and stir until melted.
Remove the bowl from the pan, and stir in the whisky. Cool slightly.
Divide the ginger between the chocolate cups, and spoon some fudge into each one. Leave to set.