Instructions

1. Put the chocolate into a glass bowl and rest it on top of a small pan of water. Make sure the glass doesn’t touch the water! Turn the heat on and gently melt the chocolate. Stir, then turn off the heat and remove the bowl from the pan.
2. Whisk the double cream until fluffy, then add enough to the chocolate to have a thick but slightly runny cream.
3. Dip the gingerbread men into the mixture allowing the sauce to run downwards the cookies to make ghost-like patterns. When you’re happy with the shapes, lay them on a tray and put the try in the fridge..
4. Alternatively mix the icing until you get a thick creamy sauce - do the same as above and rest until set.
5. When the icing/glazing on the cookies are hard - glue some edible eyes on them with icing/melted chocolate or draw eyes and mouths with a dark chocolate pen.