Chocolate mousse trifle with cherries and gingerbread

Name: Chocolate mousse trifle with cherries and gingerbread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (720 ml) Cherries; 7-10 Tbsp grated peel from 1⁄2 organic orange; 1 heaped tablespoon of cornflour; 180 g Dark chocolate; 70 ml Milk; 125 g Gingerbread; 2-3 TABLESPOONS Orange liqueur (alternatively orange juice); 350 g Whipped cream

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (720 ml) Cherries
7-10 Tbsp grated peel from 1⁄2 organic orange
1 heaped tablespoon of cornflour
180 g Dark chocolate
70 ml Milk
125 g Gingerbread
2-3 TABLESPOONS Orange liqueur (alternatively orange juice)
350 g Whipped cream

Directions

1
For the compote, drain the cherries while collecting the juice in a saucepan. Bring the juice to the boil. Add orange peel. Stir starch with 3 tbsp. water until smooth. Stir into the boiling juice and cook for about 2 minutes.
2
Stir in the cherries. Let the compote cool down, stirring frequently.
3
For the mousse, roughly chop the chocolate and melt in a hot water bath. Heat the milk until it has about the same temperature as the chocolate. Then gradually stir into the chocolate. Let it cool down.
4
Gingerbread crumbles. Drizzle with liqueur and mix. Whip cream until stiff. First stir 1⁄3 into the chocolate milk, then fold in the remaining cream. Pour some mousse into a bowl. Add the stewed cherries, except for 4 tablespoons.
5
Spread the gingerbread crumbs over it. Add the rest of the mousse, cover and chill for about 2 hours. Add the remaining cherries before serving.