Silky, spiced, and crowned with gingerbread crumble, this elegant mousse au chocolat brings warmth and a touch of festive indulgence to the dessert table.
SERVES 4
PREP TIME 20 minutes
COOK/CHILL TIME: Chill at least 4 hours (or overnight)
Ingredients
Also
Method
- Coarsely chop the chocolate and transfer to a saucepan together with the milk.
Heat both gently to melt the chocolate. Add the butter, sugar, cinnamon, and espresso and heat through. Remove the saucepan from the heat, add orange liqueur to taste and leave everything to cool to room temperature. - Whip the cream in a bowl until stiff and fold it into the chocolate mixture, adding more sugar to your taste. Divide the mousse among 4 dessert glasses or transfer it to a bowl. Cover with cling wrap and chill for at least 4 hours. It should be nice and firm for serving.
- Make chocolate curls or shavings for the garnish. Crumble the gingerbread biscuits
and garnish the mousse to taste with chocolate, gingerbread, and cinnamon.
This recipe was originally published in the article ‘Tis the season to Savour in Issue 54 – As you are.
