- 4 white Gelatin sheets
- 150 milliliters Milk
- 10 grams Cocoa powder
- 2 tablespoons Honey
- 2 teaspoons Gingerbread spice
- 250 milliliters Cream
- 1 packet Vanilla sugar
- 50 grams or 1.8 ounces of dark chocolate and White couverture chocolate
Soak gelatine according to package instructions.
Combine milk, cocoa, honey and gingerbread spice over low heat. Dissolve gelatine into milk mixture and chill. Beat cream with vanilla sugar until stiff and fold into milk mixture when it begins to gel.
Pour mousse into dessert cups and chill.
Melt white chocolate over a double boiler and pour into a freezer bag. Repeat with dark chocolate. Cut a corner off of the bottom and pipe ornaments onto parchment paper or plastic wrap. Fill ornament with dark chocolate, then let set.
Carefully peel ornaments off of parchment and use to decorate mousse. Serve chilled.