2 tablespoons of freshly grated ginger
1 tablespoon of almond extract
1/4 cup plus 2 tablespoons of all-purpose flour
4 tablespoons of unsalted butter
80g of chopped dark chocolate
1/3 cup of confectioners' sugar
1 egg
120g of white chocolate
2 tablespoons of freshly grated ginger
1 tablespoon of almond extract
1/4 cup plus 2 tablespoons of all-purpose flour
4 tablespoons of unsalted butter
80g of chopped dark chocolate
1/3 cup of confectioners' sugar
1 egg
120g of white chocolate
In a small bowl, mix together the ginger and almond extract
Let it rest for 30 minutes, stirring occasionally
Preheat the oven to moderate temperature (170°C)
Grease lightly 34 mini muffin cups with 5 cm diameter and 2 cm height
Melt the dark chocolate, butter, and confectioners' sugar over low heat, stirring constantly
Remove from heat
Add the beaten egg and the ginger-almond mixture, stirring well
Add the flour and mix well
Place 1 tablespoon of the mixture in each muffin cup
The batter should only reach halfway up the cup
Bake for 14 minutes or until touching with a finger does not leave an imprint
Let cool for 15 minutes before removing from molds and letting cool completely
Melt the white chocolate in a double boiler and coat each drop bite (on top) with this chocolate.
