Chocolate Mousse


  • 4 egg yolks
  • gingerbread spice mix
  • ⅓ cup water
  • ⅔ cup sugar
  • 2 cups heavy cream
  • approx 2 oz chocolate, melted
  • 1 tbsp liquor of choice
  • 2 sheets of sheet gelatin (bloomed & melted)


  1. Make syrup of water and sugar
  2. Beat yolks with spices slightly.  Pour in hot syrup, beat on high until pale, thick and creamy
  3. Add melted chocolate and liquor
  4. Whip cream to soft peaks, add melted gelatin, beat a bit more
  5. Sacrifice some cream into room temperature bombe, pour back into cream and fold until combined
  6. Pour into cups/mold and freeze for at least 4 hours