- 40g dark muscovado sugar
- 6 large egg yolks
- 4 cardamom pods
- 100ml delicate-tasting golden maple syrup
- 500ml double cream
- 100ml whole milk
- 200g dark Belgian cooking chocolate, chopped
- 75g stem ginger, drained
- 1 tbsp cocoa powder, for dusting
- 50g crystallised ginger pieces
Chocolate, cardamom and crystallised ginger make for a moreish dessert. Perfect for dinner parties!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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