Olive Magazine
Easy Gingerbread Recipe with White Chocolate

Gingerbread and white chocolate mousse

Published: October 13, 2015 at 2:16 pm
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  • Preparation and cooking time
    • Total time
    • + 2 hours chilling
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal566
fat36.5g
saturates19.9g
carbs56.5g
fibre0.6g
protein6.5g
salt0.49g
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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.
Craving more gingerbread? Check out our easy gingerbread men, classic gingerbread and gingerbread trifle.

Ingredients

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

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