Gingerbread mousse

Ingredients for 4 servings:

• 200 g cream
• 150 g milk chocolate
• 2 eggs
• 2 tbsp sugar
• 1 tsp gingerbread spice
• n. B. Chocolate shavings
• n. B. Gingerbread, chopped
• n. B. chocolate sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

a nice end to any Christmas menu

First, slowly melt the milk chocolate in a double boiler. Once the chocolate is liquid, stir in the gingerbread spice and then let the mixture cool. Meanwhile, beat the eggs and sugar until frothy. Beat the cream until stiff peaks. Add the cooled chocolate to the eggs and mix well. Then carefully fold in the cream. Season the gingerbread mousse to taste and add more gingerbread spice or powdered sugar if desired. Pour into small glasses and refrigerate for at least three hours to give it a light, moussey consistency. The mousse can also be prepared the day before; it keeps very well in the refrigerator. If you like, you can sprinkle chocolate shavings or chopped gingerbread over the mousse before serving, or decorate it with a little chocolate sauce. It also tastes delicious with cherries or cherry compote.