Chocolate Cream with Ginger

'1

Beat the eggs with the sugar until light and fluffy.'

'Set aside.'

'In a saucepan, combine the heavy cream, dark chocolate, and cook over medium heat, stirring constantly, until the mixture comes to a boil and the chocolate melts.'

'Remove from heat and stir in the egg mixture, mixing well.'

'Return to low heat and continue cooking for 1 minute, stirring constantly.'

'2

Remove from heat and stir in the grated ginger.'

'Pour the cream into the ramekins, but not filling them completely, and let cool.'

'Cover with plastic wrap and refrigerate until ready to prepare the topping.'

'Topping'

'Combine all ingredients in a bowl using your fingertips until it forms a thick paste.'

'Heat a non-stick skillet over medium heat, '

'stirring constantly for 5 minutes or until lightly browned.'

'Remove from heat and cover with the paste.'

'Refrigerate until serving time.'