Summary

Ingredients

• 100 g couverture, white
• 2 egg (s), including the yolk
• 20 g suar
• 3 teaspoons gingerbread spice
• 1 sheet gelatin, white
• 2 tablespoon rum, white
• 200 ml cream

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Instructions

1. Roughly chop the couverture and melt it in a water bath.
2. In a second water bath, whip the 2 egg yolks and sugar until creamy. Stir in the gingerbread spice.
3. Soak the gelatine in cold water for 5 minutes and squeeze it out. Heat the rum, dissolve the gelatin in it and stir into the egg yolk mixture. Slowly pull the melted chocolate into the cream mass. Let the mixture cool down a little.
4. Now whip the cream until stiff and fold it into the chocolate mass. Place in the refrigerator until ready to serve (at least 1 hour).