A fun dessert that will bring a lot of positive emotions to your view and enchanting taste. Cook and serve gingerbread cookies with hot chocolate in the form of gingerbread men bathing in foamy jacuzzi. Bake the figures and with the help of glaze draw them different swimwear. Set men in cups of hot spicy chocolate and fill the whirlpool with whipped cream foam and mini marshmallow. Share with friends: 
Time: 5 hours. 20 minutes. Difficulty: medium Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Gingerbread men
- 2 tbsp. flour + additionally for work
- 1 tbsp. l ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp soda
- 1/4 tsp ground allspice
- 1/4 tsp grated nutmeg
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 55 gr. butter, cut into pieces of 2.5 cm., room temperature
- 0.5 tbsp. granulated sugar
- 1/4 Art. molasses
- 1 large egg
- 220 gr (approximately 1 and 2/3 st.) powdered sugar
- 1/4 Art. dry egg white
- Food Coloring Desired Colors
- 8 domed chewing marmalades
Hot chocolate
- 6 tbsp. milk
- 1/4 Art. cocoa powder
- 1/4 Art. granulated sugar
- 2 tbsp. l molasses
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 0.5 tsp grated nutmeg
- 1/4 tsp ground allspice
- 200 gr. milk chocolate chopped
- Whipped cream for serving
- Mini feed marshmallow
- Special equipment: die cutting for cookies Gingerbread man 10 cm.; 6-8 mugs; confectionery bag or plastic bag with ziplock
Recipes with similar ingredients: premium flour, ginger ground, cinnamon, allspice, nutmeg, butter, sugar, molasses, eggs, icing sugar, egg powder, marmalade, milk, cocoa, milk chocolate, marshmallows
Recipe preparation:
- Gingerbread men: In a medium-sized bowl, carefully mix whisk flour, ginger, cinnamon, soda, allspice, nutmeg, baking powder and salt.
- In a large bowl, whisk the butter with an electric mixer and sugar, starting at a low speed, gradually increasing it, to receiving a pale lush mass, about 3 minutes. If necessary scrape the mixture from the sides of the bowl. Stir in the molasses and then the egg. (The mixture will look curled.) Reduce the speed of the mixer and gradually stir in the flour mixture to knead the dough, then increase the speed and beat to mix all the ingredients well and you got sticky dough. Divide the dough in half, form 2 discs and wrap each in plastic wrap. Put in the refrigerator for at least 2 hours or at night.
- In a large bowl, whisk the butter with an electric mixer and sugar, starting at a low speed, gradually increasing it, to receiving a pale lush mass, about 3 minutes. If necessary scrape the mixture from the sides of the bowl. Stir in the molasses and then the egg. (The mixture will look curled.) Reduce the speed of the mixer and gradually stir in the flour mixture to knead the dough, then increase the speed and beat to mix all the ingredients well and you got sticky dough. Divide the dough in half, form 2 discs and wrap each in plastic wrap. Put in the refrigerator for at least 2 hours or at night.
- Bake cookies in the center of the oven grids by changing baking sheets places and turning them the other side in the middle of baking until it will not become slightly hard to the touch, but will not darken, about 12 minutes. Repeat the same with the remaining test.
- Cool cookies for 5 minutes on baking sheets, then transfer to wire rack to completely cool before applying glaze. Cookies will continue to harden as they cool.
- In a large bowl, mix powdered sugar and dry protein. Add 3 tbsp. l water and beat with a hand mixer at low speed until glaze thickening. Glaze should be snow-white and thick, but not lush and without air bubbles. (If you beat too much glaze, it will fill with air and will work harder with it. If this still happened, let the glaze stand for a while to she settled, and then vigorously beat with a silicone spatula.) Spread the icing in different bowls and tint in desired colors.
- Put icing in pastry bags or plastic bags with ziplock and cut the corners to the desired size. Garnish with glaze cookies by drawing little men in swimwear and sun glasses glasses.
- Drop a little white glaze on the widest part of each marmalades to make a foamy drink. Drop some glaze on 1 hand of each gingerbread man and press the “drink” to he stuck. Leave the cookies to solidify at room temperature at least 1 hour.
- Hot Chocolate: In a medium-sized saucepan, mix milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg walnut and allspice. Cook over medium heat, periodically stirring until sugar, cocoa and spices dissolve, and from milk steam will go, about 5 minutes. Do not let the mixture boil. Add shredded chocolate and mix until smooth homogeneous mass.
- To serve, pour hot chocolate into 6-8 cups. Dip in a mug of gingerbread man, putting his hands on the rim. Add whipped cream and marshmallows to look like bubbles in jacuzzi.
