Chocolate Cinnamon Mousse with Gingerbread Crunch

Name: Chocolate Cinnamon Mousse with Gingerbread Crunch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g dark chocolate; 3 large eggs, separated; 1/4 cup sugar; 1 teaspoon ground cinnamon; 1 cup heavy cream; 1 teaspoon vanilla extract; 100g gingerbread cookies, crushed; 2 tablespoons unsalted butter, melted; 1 tablespoon brown sugar

Highlighted under: Homemade Sweets Recipes

Indulge in the luxurious layers of rich chocolate and warm spices with this delightful dessert that combines smooth chocolate cinnamon mousse and a crunchy gingerbread topping.

Created by

Anna Johnson

Last updated on 2025-12-04T20:55:50.811Z

This Chocolate Cinnamon Mousse with Gingerbread Crunch is a perfect treat for the holidays or any special occasion. The combination of rich chocolate and warm cinnamon flavors creates a delightful experience for your taste buds, while the gingerbread crunch adds a delightful texture.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with warm cinnamon
Velvety texture that melts in your mouth
A crunchy gingerbread topping adds delightful contrast
Perfect for holiday gatherings or special occasions

      

The Perfect Holiday Treat

Chocolate Cinnamon Mousse with Gingerbread Crunch is the epitome of holiday indulgence. This dessert brings together the rich flavors of dark chocolate and warm, aromatic spices that evoke the spirit of the season. Whether it's a cozy family gathering or a festive party, this mousse is sure to impress your guests and create lasting memories.

The combination of smooth chocolate and the crunch of gingerbread makes each bite a delightful experience. This dessert not only satisfies your sweet cravings but also offers a touch of nostalgia with its classic holiday flavors. It's the perfect way to celebrate the season and share joy with loved ones.

Elevate Your Dessert Game

Creating a stunning dessert doesn't have to be complicated. With just a few ingredients and some simple steps, you can whip up this elegant Chocolate Cinnamon Mousse with Gingerbread Crunch. The velvety texture of the mousse contrasts beautifully with the crispy gingerbread, making it a crowd-pleaser.

Moreover, this recipe is versatile and can be adapted to suit various dietary preferences. For a dairy-free version, consider using coconut cream and dark chocolate that's free from dairy. This means everyone can enjoy a slice of this delicious dessert, regardless of their dietary restrictions.

Tips for Success

To ensure your mousse has the perfect texture, be careful when folding in the whipped cream and egg whites. The goal is to maintain as much air as possible, which will keep the mousse light and fluffy. Take your time and gently incorporate these ingredients to achieve the desired result.

When preparing the gingerbread crunch, keep an eye on it while baking. Ovens can vary, and you want the mixture to be crispy without burning. If it's your first time making this dessert, consider doing a test batch to get the timing right. This way, you can serve the best version possible at your special occasion.

Ingredients

For the Mousse

200g dark chocolate
3 large eggs, separated
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup heavy cream
1 teaspoon vanilla extract

For the Gingerbread Crunch

100g gingerbread cookies, crushed
2 tablespoons unsalted butter, melted
1 tablespoon brown sugar

Combine these ingredients for a delightful dessert experience!

Instructions

Prepare the Mousse

Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Allow to cool slightly.

In a separate bowl, whisk the egg yolks with sugar and cinnamon until thick and pale.

Fold the melted chocolate into the egg yolk mixture.

In another bowl, whip the heavy cream until soft peaks form, then fold into the chocolate mixture.

In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold into the mousse mixture.

Prepare the Gingerbread Crunch

Preheat your oven to 350°F (175°C).

In a bowl, mix the crushed gingerbread cookies, melted butter, and brown sugar until combined.

Spread the mixture on a baking sheet and bake for 8-10 minutes until crispy. Allow to cool.

Assemble the Dessert

Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.

Before serving, sprinkle the gingerbread crunch on top of the mousse for added texture and flavor.

Enjoy this decadent dessert!

Serving Suggestions

This Chocolate Cinnamon Mousse is a showstopper on its own, but you can elevate it even further with a few serving suggestions. Pair it with fresh berries or a dollop of whipped cream for a bright contrast that enhances the flavors. A drizzle of chocolate sauce or caramel can also add a decadent touch that will impress your guests.

For an extra festive flair, consider garnishing the mousse with a sprinkle of cinnamon or crushed gingerbread. This not only enhances the visual appeal but also ties in the flavors beautifully, creating a cohesive dessert experience. Don't forget to serve it with a side of hot cocoa or coffee to complement the rich chocolate.

Storage Tips

If you have leftovers, store the mousse in an airtight container in the refrigerator. It will keep well for up to three days, although the gingerbread crunch is best enjoyed fresh. To maintain its crispiness, store it separately and sprinkle it on top just before serving.

For longer storage, consider freezing the mousse. However, note that the texture may change slightly upon thawing. To freeze, scoop the mousse into individual containers, leaving some space for expansion. When you're ready to enjoy, transfer the mousse to the refrigerator to thaw overnight.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the mousse will be sweeter and less intense.

→ Can I make this mousse ahead of time?

Absolutely! The mousse can be made a day in advance and stored in the refrigerator until you're ready to serve.

→ What can I substitute for the eggs?

You can use aquafaba (chickpea liquid) as a vegan substitute for egg whites, and silken tofu for egg yolks.

→ How long will leftovers keep?

Leftover mousse can be stored in an airtight container in the refrigerator for up to 2 days.