A Gingerbread and Chocolate Mousse Cake

Gosh,

it turns out time does fly!

I did this amazingly good mousse cake almost a week ago. On monday I did another one but neither of those creations have yet been shared. Maybe I have been eating those cakes a bit too eagerly and haven’t had time to open my computer or maybe I have been writing that master’s thesis I’ve been mentioning, who knows…

But let’s get to business: So I know you probably have lots of different things to do before Christmas but guys, this is a mousse cake made with gingerbread and chocolate! Actually gingerbread-milk chocolate.

Oh, you guessed it. The chocolate is crazy good. So good in fact that though I maybe had intended to decorate the cake with grated chocolate there was none left… I had accidentally eaten the piece I had saved for grating. That does always can sometimes happen.

But gingerbread dough stays untouched in my freezer and hence there is already another mousse cake recipe in the future. But first let’s get it on with the first one. Here we go!

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A Gingerbread and Chocolate Mousse Cake

2 dl cream

200 g cream cheese

200 g quark (aka fromage frais but you can also use for example natural yoghurt)

250 g gingerbread-chocolate (or 250 chocolate and 100g crushed gingerbreads)

4 gelatin sheets

4 tablespoons water

250 g gingerbread dough

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First you’ll have to bake the bottom of the mousse cake. Just roll gingerbread dough into a circle, then place that circle into a baking tin. You’ll probably need to use your fingers to make the dough fill the whole bottom of your baking tin.

Bake in 200 Celsius/ 390 Fahrenheit for about 15 minutes. Then leave it to cool.

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Then you’ll make the mousse.

First put the gelatin sheet into cold water and let them soak. Then melt the chocolate and let it cool.

Then whip the cream. Then add the cream cheese and quark and whip it into a smooth mousse. Then add the chocolate (and crushed gingerbread crumbs).

Boil the soaked gelatin sheets in a kettle with about four tablespoons of water. Let the gelatin sheets melt, then let the liquid cool a bit before adding it to the chocolate mousse.

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After that, pour the mousse into your baking tin on top of that gingerbread you baked earlier.

Finally comes the hardest part: you’ll have to wait for at least 5 hours for the cake to be ready.

I’m so sorry. I hope you tasted a few spoonfuls of that mousse earlier.

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And after those long 5 hours: there you have it. A very smooth, christmassy, delicious mousse cake.

If you have any chocolate left Do decorate with grated chocolate and/ or maybe with a gingerbread cookie.

Enjoy!

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