Time: 5 hours 20 minutes
Complexity: average
Servings: 6-8

A fun dessert that will bring a ton of joy with both its appearance and enchanting taste. Make and serve gingerbread men with hot chocolate, shaped like hot chocolate men, soaking in a bubble bath. Bake the figures and use icing to decorate them in different swimsuits. Place the men in cups of hot spiced chocolate and fill the "jacuzzi" with whipped cream and mini marshmallows.

Ingredients:

Gingerbread men

• 2 cups flour + extra for work
• 1 tbsp. ground ginger
• 1 teaspoon ground cinnamon
• 0.5 tsp of soda
• 1/4 tsp ground allspice
• 1/4 tsp. grated nutmeg
• 1/4 tsp baking powder
• 1/4 teaspoon fine salt
• 55 g butter, cut into 2.5 cm pieces, room temperature
• 0.5 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 220 g (about 1 and 2/3 cups) powdered sugar
• 1/4 cup dry egg white
• Food coloring in desired colors
• 8 dome-shaped gummies

Hot chocolate

• 6 cups of milk
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 2 tablespoons molasses
• 3 teaspoons ground ginger
• 2 tsp ground cinnamon
• 0.5 tsp. grated nutmeg
• 1/4 tsp ground allspice
• 200 g milk chocolate, chopped
• Whipped cream for serving
• Mini marshmallows for serving
• Special equipment: 10cm gingerbread man cookie cutter; 6-8 mugs; pastry bag or zip-lock plastic bag

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, ground ginger, cinnamon, allspice, nutmeg, butter, sugar, molasses, eggs, powdered sugar, egg powder, marmalade, milk, cocoa, milk chocolate, marshmallow

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Preparation:

Step 1
• Gingerbread men: In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder, and salt.
Step 2
• In a large bowl, beat the butter and sugar with an electric mixer, starting on low speed and gradually increasing to high until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in the molasses, then the egg. (The mixture will look curdled.) Reduce the mixer speed and gradually beat in the flour mixture until combined, then increase the speed to high and beat until well combined and a sticky dough forms. Divide the dough in half, form into 2 disks, and wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight.
Step 3
• In a large bowl, beat the butter and sugar with an electric mixer, starting on low speed and gradually increasing to high until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in the molasses, then the egg. (The mixture will look curdled.) Reduce the mixer speed and gradually beat in the flour mixture until combined, then increase the speed to high and beat until well combined and a sticky dough forms. Divide the dough in half, form into 2 disks, and wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight.
Step 4
• Bake the cookies in the center of the oven racks, rotating the baking sheets halfway through, until slightly firm to the touch but not browned, about 12 minutes. Repeat with the remaining dough.
Step 5
• Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before frosting. The cookies will continue to firm up as they cool.
Step 6
• In a large bowl, combine the powdered sugar and dry egg whites. Add 3 tablespoons of water and beat with a hand mixer on low speed until the icing thickens. The icing should be snow-white and thick, but not fluffy or without air bubbles. (If you overbeat the icing, it will become air-filled and harder to work with. If this happens, let the icing sit for a while to settle, then beat vigorously with a silicone spatula.) Divide the icing into separate bowls and tint to your desired colors.
Step 7
• Place the icing in pastry bags or zip-lock plastic bags and trim the corners to the desired size. Decorate the cookies with the icing, drawing bathing suits and sunglasses on the people.
Step 8
• Pipe a small amount of white icing onto the widest part of each gumdrop to create a foamy drink. Pipe a small amount of icing onto one hand of each gingerbread man and press the "drink" to adhere. Let the cookies set at room temperature for at least 1 hour.
Step 9
• Hot chocolate: In a medium saucepan, combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg, and allspice. Cook over medium heat, stirring occasionally, until the sugar, cocoa, and spices dissolve and the milk begins to steam, about 5 minutes. Do not let the mixture boil. Gradually add the chopped chocolate and stir until smooth.
Step 10
• To serve, pour the hot chocolate into 6-8 mugs. Place the gingerbread man in the mug, placing his hands on the rim. Top with whipped cream and marshmallows to resemble bubbles in a hot tub.

Votes: 5