Easy Gingerbread Recipe with White Chocolate

Gingerbread and white chocolate mousse

  • serves 6
  • Easy

This is a fantastic make-ahead dessert for when you're entertaining over the festive season. If you don't want to make your own, mini gingerbread men are available from most supermarkets - look out for them in the bakery section

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Try this gingerbread and white chocolate mousse, then check out our classic chocolate mousse, vegan chocolate mousse, mint chocolate mousse and more chocolate mousse recipes.

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Ingredients

  • egg whites 3 medium
  • golden caster sugar 100g
  • white chocolate 200g, broken into pieces
  • ground cloves 1/4 tsp
  • ground ginger 1 tsp
  • mixed spice 1 tsp
  • double cream 250ml
  • caramelised biscuits or ginger snaps 150g, crushed
  • mini gingerbread men 6, to decorate (optional)

Method

  • Step 1

    Put the egg whites and sugar into a heatproof bowl. Put the bowl over (but not in) a pan of simmering water and whisk with electric beaters until you have a stiff and a glossy meringue. Remove from the heat.

  • Step 2

    Melt the white chocolate over a pan of simmering water or in a microwave. Remove from the heat and stir in the ground cloves, ginger and mixed spice. Fold the chocolate through the whisked egg whites with a spatula until combined.

  • Step 3

    Whisk the double cream to soft peaks. Fold the chocolate mixture into the cream.

  • Step 4

    Divide half the crushed biscuits between 6 x 200ml glasses. Put a large spoonful of the mousse into each. Scatter the remaining biscuits and then divide the remaining mousse between the glasses. Chill for at least 2 hours. Serve each with a gingerbread man.

Tip mini gingerbread men Whizz 100g plain flour, 50g butter,1/2 tsp ground ginger, 1/4 tsp bicarbonate of soda and 2 tbsp light muscovado sugar in a food processor until it resembles breadcrumbs.Add1tbspgoldensyrupand 1 tbsp water and whizz until the mixture comestogether.tiponto a clean surface and bring the dough together. roll out on non-stick baking parchment to about 3mm thick, stamp out 6–8 gingerbread men using a cutter (depending on the size of your cutter you may make more or less). bake at 190C/fan 170C/gas 5 for 10 minutes. Cool.

Nutritional Information

  • Kcals 566
  • Fat 36.5g
  • Saturates 19.9g
  • Carbs 56.5g
  • Fibre 0.6g
  • Protein 6.5g
  • Salt 0.49g
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