Chocolate Gingerbread Mousse
Perfect for enjoying with family and friends on Christmas Day, this Chocolate Gingerbread Mousse recipe by Stacey Hatfield is sure to impress this festive season!
Serves: 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
- 1 tsp Ginger Power
- ½ tsp Cinnamon
- 1/8 tsp Cloves
- 1/8 tsp Nutmeg
- 500ml Thickened Cream
Topping Suggestions:
- Whipped Cream
- Gingerbread Man
- Cinnamon, sprinkled
- Gingerbread, crumbled
- Chocolate Flakes
UTENSILS
- Alex Liddy Mode Set of 4 Coupe Glasses 200ml
- Alex Liddy Pave Ribbed Oval Platter 38cm
- Soffritto A Series Spring Handle Whisk
- Soffritto Pure Glass Mixing Bowl 3L
- Soffritto Professional Bake Stainless Steel Rolling Pin with Adjusters 35cm
- Soffritto A Series Stainless Steel Measure Spoons - Set of 4
- Soffritto A Series Stainless Steel Measuring Cup - Set of 4
- Ambrosia Zest Set of 4 Tapas Bowls White 12cm
METHOD
1. 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 using a blender. 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 on a platter with berries on the side.
Follow Stacey on Instagram: @naturalspoonfuls and watch Stacey's How To video here.
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