Gingerbread mousse

Total time: 2hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 526 Kcal, 8g Protein, 60g Carbohydrates, 26g Fat


  • Mousse
  • 200 g Basler Leckerli (gingerbread biscuits), quartered
  • 2 tbsp Grand Marnier (or orange juice)
  • 2 tbsp water, boiling
  • 75 g white chocolate, chopped
  • 1.5 dl milk, hot
  • 1.5 dl full cream, beaten until stiff
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • To serve & decorate
  • 4 Basler Leckerli (gingerbread biscuits), halved diagonally

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  • Mousse

    Pour the hot milk and the Grand Marnier over the gingerbread biscuits, cover and leave to soften for approx. 30 mins. Blend until smooth using a hand blender, set aside. Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, then stir into the gingerbread mixture. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the gingerbread mixture and immediately stir thoroughly into the remaining mixture. Chill until the mixture is just set at the edges. Stir the mixture until smooth, fold in the whipped cream. Cover the mousse and chill for approx. 1 1/2 hrs.
  • To serve & decorate

    Plate up the mousse, decorate with the gingerbread biscuits.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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