White Chocolate Mousse with Crispy Gingerbread
Just in time for Christmas!

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This post is going to be short and sweet.  Christmas is less than 10 days away!  If you’re still looking for a quick and easy dessert for this week and weekend, this recipe is for you!

Break the white chocolate into pieces and put it in a pan together with the whipped cream. Melt the chocolate on low heat. Split the eggs. Stir the egg yolks through the chocolate mixture.

Put the egg whites in a fat-free bowl. Beat the egg whites stiff with a pinch of salt and gradually add the icing sugar. Fold the egg whites carefully through the chocolate mixture and spread the mousse over several dishes. Let the mousse stiffen in the refrigerator for at least 3 hours.

Preheat the oven to 180°C. Cut the gingerbread into thin slices and place the slices on a griddle covered with parchment paper. Dry the gingerbread slices for approx. 20 minutes in the oven until they are crispy.

Serve the mousse cold and add a slice of gingerbread. Sprinkle with a little cocoa if necessary.

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