Elisen gingerbread mousse with white chocolate

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.8 89
And in the end it snows after all: glasses full of airy snow mousse! And everywhere on the creamy tuffs you see gingerbread stars sitting
COOK TIME
20 mins
TOTAL TIME
140 mins

Ingredients

Servings: 4
  • 4 Tubes of approx. 250 ml capacity
  • 125 g Elisen gingerbread with sugar icing
  • 100 g white chocolate
  • 1 Egg (Gr. M)
  • 1 TABLESPOON Honey
  • 300 g Whipped cream

Directions

  1. 1

    Cut out 4 stars from the gingerbread with a cookie cutter. Cut the rest of the gingerbread from the wafers and crumble finely. Set 1 tablespoon aside. Chop the chocolate. Whisk egg with honey in a hot water bath until white-creamy. Melt the chocolate while stirring. Remove from the heat and allow to cool slightly.

  2. 2

    Whip the cream until stiff, fold into the chocolate mixture together with the gingerbread crumbs. Spread the mousse into the four glasses. Chill for about 2 hours. Sprinkle the crumbs that have been set aside on the mousse. Serve decorated with the gingerbread stars.

Nutrition Facts

KCAL
550 kcal
CARBS
40 g
FATS
38 g
PROTEINS
8 g