Chocolate Ginger Leaves And Acorns Recipes

CHOCOLATE GINGER LEAVES AND ACORNS

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, spices, salt, baking powder, and baking soda in medium bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
• Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shaped cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
• Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Store cookies in an airtight container at room temperature up to 5 days.

CHOCOLATE & GINGER REFRIGERATOR SQUARES

Steps:

• Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
• Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

CHOCOLATE & GINGER TORTE

Steps:

• Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
• Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
• Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
• Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
• Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
• To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
• Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

CHOCOLATE-GINGER COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.
• Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes.Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.
• Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.
• Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

GINGERED ACORN SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil.
• Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.

CHOCOLATE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
• Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
• Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
• Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
• Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

CHOCOLATE DIPPED GINGER

Steps:

• Line baking sheet with parchment.
• Brush off excess sugar from ginger.
• Dip each piece of crystallized ginger into melted Victorian Epicure Belgian chocolate.
• Place on Parchment let harden at room temperature for 1 hour.

CHOCOLATE-GINGER LEAVES AND ACORNS

Steps:

• Whisk together flour, cocoa, ground ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda in a bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
• Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour.
• Preheat oven to 325°F. Working with one disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shape cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
• Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.