International Recipes
Chocolate Ginger Lychees
Yield: about 24
Ingredients
- 1 (20 ounce) can whole peeled lychees
- 2 ounces preserved candied ginger
- 6 ounces semisweet baking chocolate
- 1 tablespoon vegetable shortening
Instructions
- Drain lychees. Spread lychees round side up between several layers of paper toweling. Let stand until dry, about 1 hour.
- Cut ginger into sliver or tiny pieces. Carefully stuff ginger inside cavities of lychees.
- Combine chocolate and shortening in a small saucepan or in top of double boiler over boiling water. Cook
over low heat, stirring constantly, just until chocolate melts. Remove from heat. Cool slightly.
- Dip each lychee into chocolate to coat completely. Carefully lift lychee out of chocolate and place round side up on greased parchment or wax paper.
- Drizzle remaining chocolate over lychees.
- Refrigerate until cold.