Gingerbread and white chocolate mousse
- Preparation and cooking time
- Total time
- + 2 hours chilling
- Easy
- Serves 6
Skip to ingredients
- 3 medium egg whites
- 100g golden caster sugar
- 200g white chocolatebroken into pieces
- 1/4 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp mixed spice
- 250ml double cream
- 150g caramelised biscuits or ginger snapscrushed
- 6 mini gingerbread mento decorate (optional)
Nutrition: per serving
- kcal566
- fat36.5g
- saturates19.9g
- carbs56.5g
- fibre0.6g
- protein6.5g
- salt0.49g
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.
