Ingredients

• 1 can (20 ounces or 565 gm) - whole peeled lychees
• 2 ounces (60 gm) - preserved candied ginger or candied cherries
• 6 ounces (170 gm) - semi sweet baking chocolate (6 squares)
• 1 tbsp (15 ml) - vegetable shortening

How to Make Chocolate Ginger Lychees

• Drain lychees, spread round side up between several layers of paper towelling.
• Let stand until dry, about 1 hour.
• Cut ginger or cherries into slivers or tiny pieces.
• Carefully stuff the ginger or cherries inside the cavities of the lychees.
• Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water.
• Cook over low heat, stirring constantly.
• When chocolate melts, remove from the heat and cool slightly.
• Dip each stuffed lychee in the melted chocolate, coating them completely.
• Carefully lift the lychees out of the chocolate and place round side up on wax paper.
• When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns.
• Refrigerate until cold.