White Chocolate Mousse w/ Gingerbread

While Christmas is the happiest time of the year—gingerbread houses and ugly sweaters galore—unfortunately, the holiday season must always come to an end. So, if you miss those cozy vibes during the summer (or any other season), this recipe is for you.

White Chocolate Mousse w/ Gingerbread

4.92 from 46 votes

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Prep Time 30 minutes mins

Chilling Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine International

Servings 4 servings

Ingredients

 

MetricUS Customary

 

1x2x3x

• 150 grams plain white chocolate
• 100 milliliters whipping cream
• 5 grams gelatin sheets
• 3 medium eggs
• 6 teaspoons sugar
• gingerbread 1 piece per serving
• almonds plating
• cinnamon plating
• white chocolate plating

Instructions

 

Mousse:

• Break the chocolate into pieces and melt it in a bain-marie (i.e., a heatproof bowl over a pot of hot water). The steam will melt the chocolate; when using chocolate in dessert recipes, it is important not to get it mixed with water.
• In a different bowl or cup, mix the gelatin sheets with cold water. Soak them for about 5 minutes until soft. Remove the sheets from water and squeeze them to remove excess water.
• In a small saucepan, heat the whipping cream.
• Add the gelatin sheets and stir until dissolved, without allowing the whipping cream to boil. Remove the saucepan from the heat.
• Separate the egg white and egg yolk.
• Whisk the egg white with the sugar.
• Whisk the melted chocolate and the whipping cream.
• Using a flexible spatula, incorporate the egg white foam and egg yolk into the chocolate.

Plating:

• For serving, you can pour the mousse into glasses. Before pouring the dessert, crush about half a piece of gingerbread for each glass.
• Place the gingerbread on the bottom of the glass and add the mousse.
• Refrigerate the dessert for about 5 hours.
• Add the rest of the gingerbread on top. You can also add roasted or raw almond slivers and cinnamon.

Notes

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Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.