Gingerbread Mousse

Recipe Details:

Skill Level: Intermediate

Flavor: Cinnamon / Gingerbread

Categories: Individual Elements, Seasonal

Yield & Time:

Servings / Yield: Fits as the outer mousse for an 18 cm diameter cake mold

Total Active Working Time: 25 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

This gingerbread mousse is light, creamy, and warmly spiced. Made with white chocolate and gently whipped cream, it adds warmth and depth to entremets while keeping a smooth and airy texture.

Happy baking <

Variation Options:

  • Gingerbread spice can be substituted with other spice blends, such as chai spice or pumpkin spice.

Recipes Featuring This Element:

Gingerbread Mousse Recipe

  • 2 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
  • 160 g white chocolate (28%)
  • 350 ml heavy cream (min. 35%)
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