CHOCOLATE GINGER RECIPES RECIPES

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WHITE CHOCOLATE GINGERSNAPS RECIPE | ALLRECIPES



White Chocolate Gingersnaps Recipe | Allrecipes image

My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!

Provided by Duff Goldman

Categories     Desserts    Cookies    Gingersnap Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 60 gingersnaps

Number Of Ingredients 10

3 cups white sugar, divided, or as needed
1?½ cups canola oil
½ cup molasses
1 pinch kosher salt
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 (11 ounce) package white chocolate chips
1 cup chopped crystallized ginger

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
  • Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
  • Roll dough into 1-inch balls, then roll the balls in remaining sugar.
  • Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
  • Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

Nutrition Facts : Calories 161 calories, CarbohydrateContent 22.7 g, CholesterolContent 1.1 mg, FatContent 7.5 g, FiberContent 0.3 g, ProteinContent 1.2 g, SaturatedFatContent 1.5 g, SodiumContent 98.1 mg

CHOCOLATE GINGER CAKE RECIPE: HOW TO MAKE IT



Chocolate Ginger Cake Recipe: How to Make It image

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. —Amber Evans, Beaverton, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 19

6 ounces milk chocolate, cut into 1/2-inch pieces
2-1/3 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup canola oil
1 cup molasses
1 cup sugar
1 cup water
1-1/2 teaspoons baking soda
3 tablespoons grated fresh gingerroot
2 large eggs, room temperature
2 large egg yolks, room temperature
GANACHE:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons chopped crystallized ginger
Vanilla ice cream or sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Nutrition Facts : Calories 596 calories, FatContent 32g fat (9g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 71g carbohydrate (47g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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CHOCOLATE GINGERSNAPS RECIPE: HOW TO MAKE IT
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
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When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
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