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Chocolate Gingerbread Mousse is the perfect easy homemade dessert for Christmas made with dark chocolate and gingerbread spice! Jump to Recipe
Make this Gingerbread Mousse for Christmas Dinner
Wow, I can’t believe it’s already December! Only three more weeks until Christmas! Time to try a new Christmas dessert for the holidays, don’t you think? I absolutely love this gingerbread chocolate mousse, so I had to share it with you guys! It’s a classic chocolate mousse but with an added twist: Gingerbread spice.
I like to serve the chocolate gingerbread mousse in mason jars. And yes, feel free to double the amount.
If you want, you can make things easy and just sprinkle the mousse with some gingerbread spice, or add some grated or chopped chocolate and pieces of gingerbread as decoration. I hope you enjoy trying out this easy German Christmas dessert and I hope you enjoy it as much as we do!
Which chocolate do I use for mousse?
So that the chocolate taste in the gingerbread mousse is particularly effective, it is best to use dark chocolate with more than 70% cocoa. If you don’t like it that much, you can take whole milk. White chocolate is used for a white gingerbread mousse.
How long does homemade chocolate mousse keep?
Shelf life of Mousse au Chocolate – an important topic because make-ahead desserts are particularly handy in the stressful pre-Christmas period. Since this is a dessert with fresh eggs, the mousse should be eaten as fresh as possible. Storage for more than 2 days is not recommended.
How long does the gingerbread mousse have to chill for?
The chocolate mousse should be refrigerated for at least 5 hours, or even better overnight. It can be eaten once it is cold and firm.
- This recipe uses 70% cacao dark chocolate, but you can make it using milk or white chocolate as well, or darker chocolate for an even richer flavor (think 80%+ cacao).
- It will need to be kept cold in the fridge. Cover the mousse with plastic wrap and keep in the fridge until ready to eat.
- You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months. When ready to use again, do not attempt to heat it in any way. Transfer to the fridge and let it thaw in the fridge until you can spoon it out to serve.
More Christmas recipes:
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Chocolate Gingerbread Mousse
Chocolate Gingerbread Mousse is the perfect easy homemade dessert for Christmas made with dark chocolate and gingerbread spice!
- 5 ¼ oz. 70% chocolate coarsely chopped
- 14 oz. cold heavy cream
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
- 3 large egg whites
- 1 oz. sugar
- shaved chocolate for garnish optional
Put a medium to large bowl in the freezer.
Heat the chocolate in a large bowl over a bain marie. Stir until melted. Remove from heat and set aside.
Take the bowl out of the freezer. Beat the cream until soft peaks form. Add the spices and set aside.
Whip the egg whites to soft peaks. Gradually add the sugar and whip until firm.
Using a whisk, fold the egg whites into the chocolate. When almost completely incorporated, fold in the whipped cream.
Cover and refrigerate at least 1 hour.