DARK CHOCOLATE GINGER POTS

MAKES 4

1. Clean and dry four small, transparent serving glasses or dishes.

2. Tip the cream into a saucepan and warm over a low heat until it starts to bubble. While the cream is heating, chop the chocolate into small chunks and place in a heatproof bowl. Pour the cream over the top and stir until the chocolate melts. Set aside to cool.

3. Put the ginger biscuits into a plastic sandwich bag, seal it and crush the biscuits with a rolling pin until they turn to crumbs.

4. Now it’s time to assemble the pots. Start with a sprinkle of ginger crumbs, then chocolate, and keep layering until you reach the top. Finish with a generous sprinkle of crumbs.

5. Set the pots aside in a cool place for a few hours to set.