Winter Chocolate Mousse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 speculoos or gingerbread
- 4 cl rum, brown
- 200 ml cream
- 100 g milk chocolate
- 1 ½ sheets gelatin
- 2 egg yolks
- 1 egg (s)
- 40 grams sugar
- 2 teaspoon vanilla sugar with real vanilla (pharmacy)
- 3 teaspoon cocoa powder
- 2 teaspoons gingerbread spice
Print Recipe
Pin Recipe Instructions
- Preparation: Cut the speculoos (or gingerbread) into small pieces and soak them with the rum. Whip the cream until stiff and place in the refrigerator. Melt the chocolate in a double boiler or in the oven (at 80 ° C). Soften the gelatine leaves in the water.
- Preparation: Beat the egg yolk, egg and sugar until frothy and peel off in a water bath to form a rose. Remove from the water bath and stir in the squeezed gelatin well. Then stir in the melted chocolate, the rum-soaked speculoos pieces and the spices. Finally, carefully fold in the cream. Put the mass in the refrigerator for 5 hours.
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