Christmas vegan gingerbread mousse made with a chocolate espresso cream and a layer of mulled wine cherries. Perfect to prepare for a delicious vegan Christmas menu. Optionally with mulled wine, non-alcoholic mulled wine or punch.
Prep Time 35 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours35 minutesminutes
Servings 4Servings
Calories 137kcal
Ingredients
FOR THE GINGERBREAD MOUSSE
400gSilken tofuin my case it was a pack of Taifun(unpaid brand name)
FOR THE GINGERBREAD MOUSSE Melt the chocolate carefully over a water bath. Do not allow to become too hot. Set aside.
200 g dark vegan chocolate coating
Place silken tofu, melted dark chocolate, gingerbread spice, espresso and bourbon vanilla in a blender and blend until smooth. Place in the refrigerator and allow to cool slightly.
400 g Silken tofu, 200 g dark vegan chocolate coating, 2 tbspn Gingerbread spice, 3 tbspn Espresso, ¼ tbspn Bourbon vanilla
FOR THE MULLED WINE CHERRIES put strained cherries in a small saucepan, add mulled wine, cornstarch and cinnamon. Stir once until everything is combined. Heat until it begins to simmer.
195 g Sour cherries from the jar, 200 ml Mulled wine, ½ tbspn Cinnamon, 10 g Cornstarch
Take 6 tablespoons of the strained sour cherry juice and dissolve the starch in it. Add to the pot and simmer for 2-3 minutes until everything thickens a little. Do not overcook or too much liquid will evaporate.
MULLED WINE CHERRIES Pour into dessert glasses while still hot and ideally allow to cool for 30 minutes. In this way, you avoid mixing the two layers.
Pour chocolate mousse on top of cooled mulled wine cherries and return to refrigerator.
Allow to set for at least 3-4 hours or overnight.
(optional) garnish with vegan cream and grated chocolate and enjoy!
Vegetable cream, Chocolate shavings
Store in an airtight container in the refrigerator for up to 3 days.