This Gingerbread Mousse will be your new favourite seasonal treat, as it can be ready to serve in no time and you can decorate it with your gingerbread creations and wintery sweets to boost that festive feeling!
This recipe has been published in the famous British magazine, the Baking Heaven at my own column: ‘Classics With a Twist’.
300 ml double cream
150 g chopped milk chocolate
1 tsp ground ginger
1 tsp mixed spice
1 tsp cinnamon
1/4 tsp ground cloves
1 tbsp rum
40 g chopped butter
3 eggs, separated
200 ml double cream
100 ml double cream
Combine the double cream, chocolate, ginger, cinnamon, mixed spice, cloves, and rum in a pot. Heat up the mixture and cook for 2 minutes, stir until the chocolate is melted. Add the butter and stir until melted. Set aside the pot to cool.
Whisk the egg yolks into the spicy chocolate mixture, add one at a time. Add 200 ml double cream and whip until the mixture thickens.
In a separate bowl, whip the egg whites until soft peaks form, then gently fold the egg whites into the chocolate mixture.
Swirl chocolate sauce around the inside of each serving glasses. Divide the gingerbreadmousse among the glasses. Place them in the fridge and chill overnight.
Whip the remaining 100 ml cream, divide it among glasses. Top with gingerbread, a candy cane, and dust with cocoa powder.