Gingerbread chocolate mousse with mulled wine cherries
easy
40 mins
40 mins
Ingredients
- 200 g Dark chocolate coating
- 2 Eggs (size M)
- 70 g Sugar
- 2 TABLESPOONS Orange liqueur
- 400 g Whipped cream
- 200 g small gingerbreads
- 1 glass (680 g ; separation weight: 370 g) Cherries
- 150-200 ml Red wine
- 2 (à 2 g) Bag of spice for mulled wine (Glühfix)
- 2 TABLESPOONS Pudding powder "Vanilla Flavor"
- 7-10 Tbsp Cling film
- 7-10 Tbsp Cinnamon sticks
Directions
- 1
Chop the chocolate coating and melt it over a warm water bath. Beat eggs, 50 g sugar and liqueur over a hot water bath until very thick and creamy. Stir in the chocolate coating. Leave to cool slightly. Whip cream until stiff and fold in.
- 2
Put 6 gingerbreads aside. Layer the remaining gingerbread and mousse in 6 glasses and chill. Drain the cherries, collect the juice and fill up to 1/2 litre with red wine. Pour into a pot and bring to the boil. Add the mulled wine tea bag, leave to infuse for 3 minutes and remove. Mix 20 g sugar, pudding powder and a little cold water. Stir into the boiling mulled wine and let it boil for 1 minute. Place in a bowl, place cling film directly on the surface. Place in a cold place.
- 3
Mix 20 g sugar, pudding powder and a little cold water. Stir into the boiling mulled wine and let it boil for 1 minute. Place in a bowl, place cling film directly on the surface. Place in a cold place. Add cherries to the mousse before serving. Decorate with gingerbread and cinnamon sticks as desired
- 4
waiting time approx. 2 hours
Nutrition Facts
720 kcal
75 g
38 g
9 g
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