1) Temperate dark chocolate. Pour it in the special molds for chocolates, tilt them so as to cover the bottom and walls and deleted that in excess; let it solidify.

2) Meanwhile you work in a bowl the butter with the icing sugar and the powdered ginger until the mixture is frothy. Dissolve milk chocolate in a double boiler, raised the bastardella from the heat, let it cool and mix with the butter and sugar mixture.

3) Unplug the cups solidified by the molds. Transfer the milk chocolate cream in a pastry bag mounted with the star nozzle and fill the cups. Decorate them with small pieces of candied ginger and keep them cool until ready to serve.