Chocolate With Gingerbread Crumble – a delicious recipe with dark chocolate, gingerbread cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
How many gingerbread cookies you use will depend on the size of the cookies and how much crumble you prefer in your chocolate. When it comes to the chocolate, I prefer a high quality dark chocolate with at least 70% cocoa. You can however of course use your favourite chocolate wheter it's dark or milk chocolate.
2
Crush your cookies with a pestel into crumbles.
3
Finely chop your chocolate into even sized pieces and place in a heatproof bowl that fits in a saucepan.
4
Fill your saucepan with water and place your bowl on top. Make sure the bowl doesn't touch the water. And, make sure that no water comes into the chocolate as this can make the chocolate hard and lumpy.
5
Stir the chocolate frequently over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
6
Once the chocolate is melted, mix it with your crumble.
7
Place your chocolate and gingerbread crumble mix on a flat surface covered with oven paper. Flatten the mix until about 5mm thick. Set aside to cool down. Then cut your chocolate into bite-sized pieces.
789
kcal
Calories
27
g
Fat
133
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 3/16 cups dark chocolate, 20 gingerbread cookies.
Yes, Chocolate With Gingerbread Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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