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Chocolate Ginger Lychees
1 (20 ounce) can whole peeled lychees
2 ounces preserved candied ginger
6 ounces semisweet baking chocolate
1 tablespoon vegetable shortening
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 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.
Makes about 24.