Gingerbread mousse with raspberries

To prepare the gingerbread mousse with raspberries, first heat the orange juice with the gingerbread spice in a pan. Roughly chop the dark chocolate and add to the orange juice. Melt over a low heat, stirring constantly. This step is important to avoid lumps in the mousse. Remove the pan from the heat when the chocolate has melted and leave to cool.

Separate the eggs. Place the egg whites in a clean, grease-free bowl, add a pinch of salt and whisk until stiff. It is important that the bowl and beaters are really clean, otherwise the egg whites will not stiffen.

In another bowl, add the sugar and beat the egg yolks until frothy. I recommend using a hand mixer for this to get a nice fluffy egg yolk foam.

Whip the cream until stiff. Be careful here, as the cream can quickly turn to butter if it is whipped for too long.

Now stir the cooled chocolate mixture into the egg yolks. Then carefully fold in the cream. Finally, gently fold in the egg whites to maintain the airiness of the mousse.

Pour the mousse into dessert bowls and leave to set in the fridge for at least 4 hours, preferably overnight. Decorate with fresh raspberries and gingerbread crumbs just before serving.