A Gingerbread and Chocolate Mousse Cake


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!


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


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.


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.


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.


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.



Vanilla Panna Cotta and Happy Independence Day Finland

Hello you,

I hope you are well.

I’m feeling a little proud and emotional today. That’s because today us Finns celebrate our Independence Day. It’s been 95 years. Both of my grandfathers fought for this country and they have both already passed away so today is the kind of day when I usually think about them a lot. I think about the things they and several other young men went through and also the value independence has for me.

I also thought about the two great old ladies I interviewed for an article a few years back who volunteered during the Continuation War. And I think about how lucky I am to live in a country where soldiers you see in the street are there to collect money for the war veterans.

I often take it for granted because it’s something you just don’t usually think about, this independence and all the possibilities I have because of it.

To celebrate this day I think Panna Cotta would be a good option. It would also be a good option on day when you know you are having a big dinner and you want the dessert to be light. These portions were served with strawberry puree.

But next time when I make Panna Cotta I’m gonna serve it with crushed pistachios and have some fresh halves of passion fruit on the plate too.

Happy Birthday Finland, you are one great and beautiful place to live in!


Vanilla Panna Cotta

2 dl of milk

2 dl of cream

0,5 dl sugar

1 vanilla pod

2 gelatin sheets


Put the gelatin sheets in cold water and let them soak. Pour the milk and cream and sugar to a pot. Scrape the vanilla seeds of the pod. Add the seeds and the pods to the pot. Boil for 15 minutes. Take the pot of the stove and add gelatin sheets.pannac3

Mix well and then strain off the vanilla pods.


Pour into molds or straight into the dishes you’re gonna serve them from. Let congeal for at least 3 hours.


You get them of the molds easier if you dip the molds into hot water before trying to turn them over.


Then serve in example with strawberry puree and enjoy!