Best 5 Chocolate Drizzled Gingerbread Recipes

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Indulge in the delectable aroma of freshly baked Chocolate Drizzled Gingerbread, a classic holiday treat that will warm your heart and tantalize your taste buds. This iconic cookie, with its rich molasses flavor, aromatic spices, and chewy texture, is elevated to new heights with a luscious chocolate drizzle that adds a touch of sweetness and decadence. Join us on a culinary journey as we present a collection of irresistible Chocolate Drizzled Gingerbread recipes, each offering a unique twist on this beloved tradition. From classic variations to creative flavor combinations, these recipes cater to every palate and skill level, ensuring that every bite is a moment of pure bliss. Embark on this festive baking adventure and create memories that will last a lifetime.

Here are our top 5 tried and tested recipes!

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE GINGERBREAD HOUSE



Chocolate Gingerbread House image

From the chocolate kiss trim to the nonpareil windows, this house is a cocoa-lover's dream.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield one 6-by-7-inch house

Number Of Ingredients 31

3 cups all-purpose flour, plus more, for rolling the dough (see Cook's Note)
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, at room temperature
4 tablespoons (2 ounces) shortening, at room temperature
1/2 cup loosely packed dark brown sugar
1/3 cup granulated sugar
1/2 cup unsulphured molasses
1 teaspoon pure vanilla extract
1 large egg
1 pound confectioners' sugar
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
About 75 mini nonpareils
4 gummy candy canes
16 chocolate-covered mints, such as Junior Mints
26 chocolate chips
2 chocolate hearts
4 gummy candy penguins
4 ounces chocolate, melted
Chocolate curls (store-bought or homemade), for the roof
10 brown candy-coated chocolates, such as M&Ms
Candy rocks, for the landscape
9 chocolate-covered raisins
Chocolate puffed rice cereal, for the landscape
Snowflake sprinkles, for the landscape
9 chocolate kisses

Steps:

  • For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside.
  • Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight.
  • Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
  • Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
  • Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
  • Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
  • For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
  • Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw a window on 1 of the side panels; press nonpareils around the edges to line the window frame. Pipe icing onto the backs of 2 of the gummy candy canes and attach them on either side of the window. Attach a row of 8 of the chocolate-covered mints along the bottom by piping pea-size dots of icing onto the backs and pressing them on. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour.
  • Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on 13 of the chocolate chips. Pipe a large dot of icing onto the back of 1 of the chocolate hearts and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw a door; attach a nonpareil with a dot of icing to make a doorknob. Pipe icing to draw 2 windows; line the windows with nonpareils. Pipe icing onto the backs of the gummy penguins and attach 2 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour.
  • Decorate the back panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining 13 chocolate chips. Pipe a large dot of icing onto the back of the remaining chocolate heart and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw 2 windows; line the frames with nonpareils. Let the panel rest until set, 30 minutes to 1 hour.
  • Decorate the roof panels: Pour half of the melted chocolate onto 1 of the roof panels; using an offset spatula, spread it to form a thin, even layer. Sprinkle the chocolate-coated roof panel with the chocolate curls. Repeat with the other roof panel. Refrigerate the panels for 15 minutes to let the chocolate set.
  • Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing on the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the side with a can. Repeat the process with the second side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour.
  • Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing on the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof rest until completely dry, 30 minutes to 1 hour.
  • Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular icing walkway in front of the house; line the edges with the brown candy-coated chocolates and pave the middle with candy rocks. Pipe pea-size dots of icing onto the backs of the chocolate-covered raisins and press them in a row along the bottom of the back panel. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with chocolate puffed cereal and snowflake sprinkles, pressing gently to help them adhere.
  • Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the chocolate kisses. Let the house rest until dry.

DRIZZLED GINGERBREAD BISCOTTI



Drizzled Gingerbread Biscotti image

After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.-Susan Board, Palmer, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3-1/2 dozen.

Number Of Ingredients 18

7 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1/3 cup molasses
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup whole wheat flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped crystallized ginger
1-1/4 cups white baking chips
1-1/2 teaspoons shortening
Red Hots

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 20-25 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 90mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-SWIRL GINGERBREAD



Chocolate-Swirl Gingerbread image

Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Yield Makes 1 cake

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Steps:

  • Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
  • Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
  • Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
  • Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

CHOCOLATE GINGERBREAD



Chocolate Gingerbread image

Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 teaspoons (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup granulated sugar, for rolling
1/4 cup unsulfured molasses

Steps:

  • Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
  • Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the gingerbread will taste. If possible, use homemade molasses instead of store-bought.
  • Don't overmix the dough: Overmixing the dough will make the gingerbread tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help it to hold its shape better in the oven.
  • Bake the gingerbread at a low temperature: This will help to prevent the gingerbread from burning.
  • Let the gingerbread cool completely before drizzling with chocolate: This will help the chocolate to set properly.

Conclusion:

Chocolate Drizzled Gingerbread is a delicious and festive treat that is perfect for the holiday season. With its moist, flavorful gingerbread and rich chocolate drizzle, this recipe is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, try this Chocolate Drizzled Gingerbread. You won't be disappointed!

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