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Gingered Chocolate Lychees   Veg   CD  DP    15mins plus standing and chilling



Serves    4      Cold   Vegetarian   Chi   Dessert Pudding Gluten Wheat Free  Eggless  China  Asia  Asian




   1 x 500g/18oz tin Stoned Lychees

   50g/2oz Preserved Ginger

   175g/6oz Chocolate

   15g/1/2oz Butter






1. Drain the lychees in a colander then spread them out on several layers of kitchen paper (round side up) and allow to stand stand until dry (about 40 minutes).


2.  Meanwhile, cut the ginger into slivers and set aside.


3. Once the lychee are dry,  stuff the ginger into the cavities of the lychees.


4. Place the  chocolate and butter in a bowl and place over a pan containing just simmering water. Stir until melted and well blended.


5. Dip each stuffed lychee in the melted chocolate, coating them completely. Lift onto a very lightly oiled plate, refrigerate and allow to set. Serve very cold.





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