Choc Gingerbread Mousse
Xmas time calls for epic dreamy desserts like this!
This recipe is so pretty thanks the gorgeous pieces from House.
Enjoy these deliciously textured gingerbread mousse treats!
Servings: 4
Ingredients
Base
4 Gingerbreads, broken up
Filling
200g Dark Chocolate Block, broken up
3 Free Range Eggs, room temperature
¼ cup Coconut Sugar
1 tbsp Cacao Powder, sifted
1 tsp Ginger Power, sifted
½ tsp Cinnamon, sifted
1/8 tsp Cloves, sifted
1/8 tsp Nutmeg, sifted
500ml Thickened Cream
Topping Suggestions
Whipped Cream
Gingerbread Man
Cinnamon, sprinkled
Gingerbread, crumbled
Chocolate Flakes
Method
Melt the chocolate in a bowl over a saucepan with simmering water. Stir until smooth and melted. Set aside to slightly cool.
2. Beat eggs and sugar for a full 5 minutes. Fold in cacao powder, ginger, cinnamon, cloves and nutmeg.
3. In a separate bowl, whip cream until thickened. Carefully fold the whipped cream into the chocolate mixture, being as gentle and light as possible.
4. Break up a gingerbread into each glass creating a crumbly layer at the bottom of the glass.
5. Divide between the 4 glasses and refrigerate for at least one hour.
6. Serve with topping suggestions.