Dark chocolate, ginger and almond clusters

MAKES ABOUT 15

1 cup (150g) chopped best-quality dark chocolate

1 cup (125g) slivered almonds, toasted

½ cup (95g) stem ginger, roughly chopped

1 Line a baking tray with baking paper. 2 Melt the chocolate in a glass bowl over a saucepan of simmering water (or however you prefer to melt chocolate). Once melted, let the chocolate cool a little, then stir in the almonds and ginger.

3 Scoop a tablespoon of the chocolate mixture onto the tray, keeping it in a nice round mound. Repeat with the remaining mixture. Pop in the fridge for at least an hour before serving.