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🍰 Lebkuchen Mousse

352 kcal · 30 min · 4 servings

Lebkuchen Mousse Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Roughly chop the chocolate into large pieces.
  2. 2. Melt the chocolate pieces in a double boiler.
  3. 3. Remove the bowl with the chocolate from the heat.
  4. 4. Separate the eggs so that you have distinct egg whites and yolks.
  5. 5. Beat the egg whites together with the sugar until stiff peaks form.
  6. 6. Beat the egg yolks together with the vanilla sugar until frothy.
  7. 7. Continue stirring until the sugar in the egg yolks has completely dissolved.
  8. 8. Whip the cream until stiff.
  9. 9. Add the egg yolk mixture to the melted chocolate.
  10. 10. Add the espresso powder to the chocolate mixture.
  11. 11. Add the gingerbread spice to the chocolate mixture.
  12. 12. Stir everything well with a whisk.
  13. 13. Quickly fold the whipped cream into the chocolate mixture.
  14. 14. Make sure to fold in the cream before the chocolate sets.
  15. 15. Gently add the egg whites to the mixture.
  16. 16. Spray four espresso cups with cooking spray.
  17. 17. Fill the mousse into the prepared cups.
  18. 18. Seal the cups tightly with plastic wrap.
  19. 19. Place the cups in the refrigerator for at least 4 hours.
  20. 20. Let the cherries thaw in the meantime.
  21. 21. Heat the cherries together with the cinnamon sticks.
  22. 22. Add the sugar to the cherries.
  23. 23. Add the cloves to the cherries.
  24. 24. Add the cherry juice.
  25. 25. Bring the mixture to a brief boil.
  26. 26. Reduce the heat to low.
  27. 27. Simmer the compote covered for 2 to 3 minutes.
  28. 28. Let the compote cool down.
  29. 29. Unmold the spiced coffee cream onto the plates.
  30. 30. Serve the cream with the lukewarm cherry compote.
  31. 31. Garnish the plates with chocolate shavings.

Nutrition per serving