Vegan Gingerbread Mousse
Airy chocolate mousse with gingerbread spice and tangerine fillets – a simple, fast and vegan dessert for connoisseurs.
Why you should make this mousse:
- vegan and gluten-free
- a mousse made from just a few ingredients
- quick and easy to prepare
- creamy, airy mousse topped with crispy cookies
- perfect as a dessert for your Christmas dinner
- lots of wintery & Christmassy flavours
- the mandarin filets provide freshness and fruitiness to the chocolatey mousse
- convinces all your guests (even non-vegans)
Make your own gingerbread spice
You don’t have gingerbread spice at home? Don’t worry, with some classic spices you can easily make it yourself. For about 5 teaspoons of gingerbread spice you need:
two teaspoons of cinnamon
one teaspoon of ground ginger
a teaspoon of ground clove
a teaspoon of cardamon
and a quarter teaspoon grated nutmeg.
Thoroughly combine all the spices and you’ll have your own gingerbread spice! You can use it to make gingerbread or other cookies, use it in desserts or enjoy it with foamed plantbased milk as a Christmas drink. In addition, the spice blend is perfect as a gift for your loved ones who like to bake.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Gingerbread Mousse
Ingredients
- 200 g dark chocolate vegan
- 400 g silken tofu
- 4 tbsp powdered sugar alternatively maple or rice sirup
- 3 tsp gingerbread spice (recipe to make your own above)
- 2 tsp cinnamon
- 200 ml vegan red wine or orange juice
To garnish:
- 2 tangerines
- 2 tbsp powdered sugar alternatively maple or rice sirup
- 4 cookies you like I used hazelnut and vanilla cookies
Instructions
- Cut the dark chocolate into small pieces and melt in a double boiler or in the microwave stirring every 30 seconds.
- If you want to reduce the amount of alcohol of the red wine, boil it and then let it cool down a bit.
- Place the silken tofu, 4 tbsp powdered sugar, gingerbread spice and cinnamon in a blender and blend briefly (or alternatively mix with a whisk). Slowly pour in the melted chocolate and then the red wine and mix everything creamy. Add the mousse to four glasses and let it rest in the fridge for at least two hours.
- Remoce the peel of the tangerines with a sharp knife so that the thinner skin is removed too. Then cut along the inner skins of the tangerine filets with a small knife so that the fillets come out nicely.
- Once you have separated all the tangerine filets from the thin skin, press the juice from the remaining tangerine into a bowl. Mix the juice with the powdered sugar and add the tangerine filets.
- Serve the mousse with the tangerine filets, their juice and crumbled cookies.
More vegan Christmas recipes:
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