Chocolate Garam Masala Gingerbread Recipes

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

Steps:

• Whisk together flour, cocoa, baking soda, salt and garam masala.
• Combine butter, brown sugar and ginger in work bowl of stand mixer with paddle. Beat until light and fluffy, about 5 minutes. Scrape down sides of bowl, add egg and beat until combined. Add molasses and beat until combined. Add 1/2 dry mixture and beat on low until incorporated; add remaining dry mixture and repeat. Divide dough in half and pat into 1/2" thick rectangles. Wrap in plastic wrap and refrigerate 2-12 hours.
• Preheat oven to 350°F Place racks in upper and lower 1/3 of oven. Line 4 baking sheets with parchment or Silpat. Dust a work surface lightly with flour.
• Roll out one rectangle to 1/4" thick. Cut with cookie cutters and place cut outs on baking sheets, leaving 1" between cookies. Chill in refrigerator 10 minutes, then transfer to oven to bake until edges are golden, about 12 minutes. Cool on baking sheet 5 minutes then transfer to a rack to cool to room temperature. Decorate with Chocolate Glaze or Royal Icing as desired; top with toasted fennel seeds, dried rose petals or dragees.
• For chocolate glaze, combine chocolate, butter, corn syrup and water in a small bowl. Cover with plastic wrap and microwave on high in 30 second bursts, stirring each time, until chocolate melts, about 90 seconds total. Stir until smooth.
• For royal icing, combine egg white powder, confectioners' sugar and water in a bowl. Beat with a handheld electric mixer on medium-high until it forms stiff, glossy peaks, about 6 minutes.

Steps:

• Fill a small saucepan a third of the way with water. Bring the water to a boil, then reduce to a low simmer. Place a glass bowl over the top of the saucepan, to create a double boiler, make sure the water does not touch the bottom of the bowl.
• Add the chocolate, coconut oil and a pinch of salt. Stir until the chocolate has melted and mixture is smooth and silky.
• Off the heat, add the ginger and garam masala. Stir until well combined. Allow to cool slightly and then ladle a little over a scoop of ice cream. Sprinkle lightly with coarse sea salt, if using and ginger. Wait about 30 seconds for the chocolate to harden and then enjoy!
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.