Preheat the oven to 180°C and line two baking trays with greaseproof paper.
Melt butter, sugar, and syrup over low heat until the sugar dissolves.
Stir in the flour, ginger, brandy, and lemon zest once removed from heat.
Place four tablespoons of mixture on a tray and bake for 10-12 minutes until golden.
Grease two wooden spoons and bind them together with an elastic band.
Rest baked biscuits for 30-60 seconds before wrapping one around the spoons to set.
Slide the set biscuit off to cool on a rack and repeat with remaining mixture.
Whip the double cream to soft peaks and fold in chopped stem ginger.
Pipe the ginger cream into both ends of the cooled brandy snaps.
Melt dark chocolate in a heatproof bowl over simmering water.
Drizzle the melted chocolate over the brandy snaps and chill for 15 minutes.