White Chocolate Mousse with Gingerbread Crumble

Ingredients

Ingredients — White Chocolate Mousse

• 135g white chocolate

• 35g pasteurized egg white

• 15g sugar

• 65g cream

Ingredients — Gingerbread Crumble

• 85g flour

• 85g unsalted butter

• 85g sugar

• 1 tsp speculaas (gingerbread) spice mix

• Pinch of salt

Instructions

Preparation — White Chocolate Mousse

1. Whip the cream until it has the thickness of yogurt using a whisk or mixer. Set aside in the refrigerator.

2. Break or chop the white chocolate into small pieces and melt it au bain-marie.

3. In a grease-free bowl, beat the egg whites until foamy, then gradually add the sugar while continuing to beat until stiff peaks form.

4. Fold half of the beaten egg white into the melted chocolate.

5. Gently pour this mixture over the remaining egg white and fold carefully.

6. Finally, fold in the whipped cream until fully combined.

7. Divide the mousse over 4 bowls and refrigerate for at least 1 hour to set.

Preparation — Gingerbread Crumble

1. Preheat the oven to 180°C.

2. In a bowl, combine the flour, sugar, gingerbread spices, and salt.

3. Cut the butter into small cubes and add to the bowl.

4. Using your hands, rub the ingredients together until a crumbly dough forms.

5. Spread the dough over a baking tray lined with baking paper.

6. Bake for about 10 minutes until golden brown.

7. Allow the crumble to cool before sprinkling it over the white chocolate mousse.

Storage Advice
White chocolate mousse: store in the refrigerator for up to 2 days.
Gingerbread crumble: store in an airtight container for up to 3 days.

Nutritional information