Servings: 8

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Chocolate Ginger Mousse


1 3-ounce package Frieda’s Crystallized Ginger
8 ounce semi-sweet chocolate (do not use chocolate morsels)
1 cup light cream or heavy cream
4 egg whites
1 cup chilled heavy cream
1 teaspoon vanilla
1/3 cup sugar
Chopped Macadamia Nuts(optional)
Additional chopped Frieda’s Crystallized Ginger (optional)


Place the package of Crystallized Ginger in the freezer for 1 hour or over night before you prepare recipe. Remove from freezer and chop. Place pieces in blender or food processor bowl; cover and process till finely chopped. (Be careful not to over process, or mixture will ball up.) Set aside.

Melt chocolate over low heat; set aside to cool five minutes. Stir in light or heavy cream. At high speed of electric mixer, beat egg whites to stiff peaks. Gently fold in half the chocolate mixture (do not stir). Pour egg white mixture into remaining chocolate mixture, folding gently till no streaks of egg white appear. Beat the chilled cream at high speed till soft peaks form; stir in vanilla, sugar, and the pulverized Crystallized Ginger. Fold into the chocolate mixture gently till mixed (do not stir). Spoon into 8 individual dessert glasses or a large dessert bowl or soufflé dish. Sprinkle the chopped nuts or additional ginger on top.  Chill 2 hours or overnight; serve.