Crystallized Ginger with Dark Chocolate and Marscapone Cream
Tags Ginger

Crystallized Ginger with Dark Chocolate and Marscapone Cream


  • ¼ cup of Fuel By Nature Crystallized Ginger
  • 1 pc. Vanilla pod
  • 2 tbsp. butter
  • ½ cup Chocolate 70% cocoa
  • 4 pcs. Cherries
  • 2 tbsp. honey
  • 1 ½ cup Mascarpone
  • Some vanilla sugar (as necessary)
  • Some white sugar (as necessary)
  • 6 tbsp. Orange liqueur
  • 2 oz white chocolate
  • 1 ½ cup sweet cherry
  • 4 mint leaves
  • 4 branches Red currant fresh


Total time approx. 20 minutes

  1. Cut open the vanilla pod and scrape out the pulp. Melt the butter in a saucepan, briefly simmer the vanilla pod and vanilla pulp in it, remove. Break the dark chocolate into pieces, save a small piece for the chocolate chips, and melt the rest over a hot water bath. Dip the cherries with the stem into the chocolate and let them cool. Add honey and small pieces of ginger to the still warm chocolate and mix well with half of the mascarpone.
  2. Sweeten the remaining mascarpone with vanilla sugar as necessary and cane sugar and season with half of the orange liqueur. Grate white chocolate and fold into the mascarpone mixture. Sweeten the red berries with sugar and season with orange liqueur.
  3. Arrange first dark cream, then red berries, then light cream in layers, for example in tall, narrow glasses. Repeat the process if necessary. Finally, decorate with cherries in a chocolate coating, chocolate chips and mint leaves.

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