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Gingerbread Mocha Mousse Cake
Posted by Gill Bland Wednesday, 7th December 2016
Not everyone loves Christmas pudding and even if you do, it can be a bit much at the end of a full Christmas Dinner. This dessert makes a lighter alternative and is quick and easy to assemble, especially if you make the biscuits ahead of time. It’s an ode to the Christmas drinks so popular in high street coffee shops at this time of year and who knows, maybe it’ll give you a nice caffeine boost at the end of the meal - just enough to make it through the washing up before you collapse in a heap.
I’ll be honest, this was meant to be a cheesecake but it didn’t set. So, I reverted to my mum’s tried and tested chocolate mousse recipe. You know what? Mums really do know best.
The tall side oven on a ringmaster is great for this recipe. You can cook lots and lots of tiny christmas tress in one huge batch and it’ll only take 15 minutes. It’s much easier than having to keep taking one lot out to make room for the next batch.
The chocolate mousse on the top is a big favourite with my niece and nephew and the easiest thing to make. So, whilst this is a more grown-up desert you could easily put a little of the mousse mixture into some cups and serve with a marshmallow for the younger members of family.
Gingerbread coffee biscuits
- 300g plain flour
- 50g wholemeal flour
- 1tsp bicarbonate of soda
- 1tsp cinnamon
- 2 tsp ginger
- 130g caster sugar
- 4tbsp finely ground coffee (for filter)
- 125g butter
- 45g treacle
- 70g / 4 tbsp golden syrup
- 1 egg
- 140g butter (for the biscuit base)
- Mix the dry ingredients together in a large bowl.
- Rub in the butter until it resembles breadcrumbs.
- In a small bowl mix the egg, treacle and golden syrup with a fork.
- Add the egg/syrup mixture together and combine using a metal spoon / knife. It’ll take a while but it will come together.
- Finally use your hangs to bring the dough together into a ball and knead briefly until smooth.
- Lay some clingfilm on the work surface and press the ball down into a rectangle, top with another layer of clingfilm and put in fridge to chill for 15mins.
- Preheat oven to 180c
- Take out of the fridge and keeping the dough between the clingfilm (it’ll stop it sticking) roll it out to 1/2cm thick.
- Use half the dough to cut out lots of little christmas trees in various sizes and place on greased baking trays. Keep the trays in the fridge until you’re ready to bake.
- The other half can be rolled out into a slab as you’ll crush it to make the base of the mousse cake.
- Bake for 10-15 mins until slightly browned and then leave to cool.
- Take the slab of gingerbread, break off 300g and crush using a rolling pin or blitz in a food processor to a fine crumb.
- Melt the 140g butter and combine well with the biscuit crumb. Press into the base of a loose bottom cake tin (use a potato masher to pack it down) and put in the fridge to cool while you make the mousse.
- 1 large tin of evaporated milk (400g), chilled in the fridge
- 1 sachet gelatine
- 2 tbsp cocoa
- 2 tbsp sugar
- Dissolve the gelatine in 1/4 cup boiling water by sprinkling on the top and then stirring.
- Whip the evaporated milk until really frothy.
- Sprinkle the sugar and then cocoa on top and whip in.
- Add the slightly cooled gelatine and whip in.
- Pour over the biscuit base quickly and put in the fridge to set over night.
- Take the mousse cake out of the fridge, remove from the tin and place the gingerbread trees in the top of it.
- Dust with icing sugar.