Decadent Chocolate Gingerbread Sundae Sandwiches
Enjoy a unique twist on a classic dessert with these irresistible chocolate gingerbread sundaes. A perfect treat for any occasion.
Equipment Needed
- Baking sheet
- Cookie Cutters
- Double boiler
- Mixing Bowls
- Rolling Pin
- Saucepan
Ingredients
- 300.00 mlFull-Fat Coconut Milk(For a richer flavor)
- 1.00 tspGround Allspice(For warm spice)
- 3.00 eachEgg Yolks(For binding)
- 150.00 gGranulated Sugar(For sweetness)
- 200.00 gDark Chocolate(70% cacao or higher)
- 100.00 gUnsalted Butter(Softened)
- 200.00 gGluten-Free All-Purpose Flour(Ensure it's gluten-free)
- 150.00 gBrown Sugar(For depth of flavor)
- 1.00 tspGinger Zest(Freshly grated)
- 50.00 gUnsweetened Cocoa Powder(For rich chocolate flavor)
- 1.00 TbspOrange Zest(Finely chopped)
- 50.00 gGranulated Sugar(For orange glaze)
Instructions
Heat coconut milk with allspice in a saucepan until warm.
Estimated time: 5 minutes
Whisk egg yolks and granulated sugar in a bowl until pale and thick.
Estimated time: 5 minutes
Gradually temper the warm coconut milk into the egg yolk mixture, whisking constantly.
Estimated time: 5 minutes
Combine butter, gluten-free flour, granulated sugar, brown sugar, ginger zest, and cocoa powder in a bowl.
Estimated time: 5 minutes
Mix with your hands until a dough forms.
Estimated time: 5 minutes
Roll out the dough to about 1/8 inch thickness.
Estimated time: 5 minutes
Cut out gingerbread cookies using a cookie cutter.
Estimated time: 5 minutes
Bake at 350°F (175°C) for 10-12 minutes, or until golden brown.
Estimated time: 10 minutes
Combine orange zest, granulated sugar, and a splash of water in a saucepan.
Estimated time: 5 minutes
Simmer until the glaze thickens.
Estimated time: 5 minutes
Let cool completely and finely chop the orange zest.
Estimated time: 10 minutes
Melt dark chocolate in a double boiler or microwave.
Estimated time: 5 minutes
Dip one side of each gingerbread cookie into the melted chocolate and sprinkle with chopped orange zest.
Estimated time: 5 minutes