Rich dark chocolate and warm gingerbread spices make this chocolate gingerbread mousse perfect for a homemade Christmas dessert! It’s easy to make with a velvety, airy texture and indulgent taste.

Perfect for any festive holiday celebration, this chocolate gingerbread mousse, is a twist on a classic chocolate mousse with warm gingerbread spices and then topped with maple whipped cream!

While I love strawberry mousse in the summer, these chocolate mousse tarts for Valentine’s Day and this double chocolate mousse cake for special occasions, none of them really had that holiday sparkle!

After recently making gingerbread cookies for holiday treat trays, I tested out adding the spicy notes of gingerbread with the smoothness of rich dark chocolate mousse and the combination was delectable!

Table of Contents

Why You’ll Love This Recipe

Perfect for Christmas: This gingerbread mousse is the perfect light yet decadent after Christmas dinner dessert!
Easy to make: This easy chocolate ginger mousse can be prepped in 30 minutes with only a few simple ingredients.
Make ahead: Holiday prep can be stressful! Make this up to a few days in advance before serving.

Ingredients Needed

Warm spices: Ground cinnamon, ginger and nutmeg.
Dark chocolate: I recommend using dark chocolate bars with at least 50-70% cocoa that have been chopped.
Whipping cream: Whole, heavy or whipping cream with at least 30% fat content.
Milk: Whole milk is best for creamy taste.
Powdered sugar: Just a small amount adds a sweet taste to balance the dark chocolate.
Maple whipped cream: Whole, heavy or whipping cream with at least 30% fat content and pure maple syrup.

How to Make Chocolate Gingerbread Mousse

To start, combine warm spices in a small bowl then whisk together and set aside. Next, chop the chocolate and place in a medium bowl. Heat milk until hot but not yet boiling and pour over the chocolate. Let sit to melt the chocolate then stir until smooth.

Make whipped cream by beating the chilled cream until soft peaks form. Sift the sugar into the bowl, add the gingerbread spice mixture then beat again until stiff peaks form.

Whipped cream beaten until soft peaks adding the spices and sugar.

Fold in the melted chocolate.

Adding the chocolate to the whipped cream.

Spoon mousse into 3-4 medium sized parfait glasses, cover and chill.

While the chocolate gingerbread mousse chills, make your maple whipped cream by beating the cream until stiff peaks form. Fold in the maple syrup. Serve chilled gingerbread mousse with whipped cream.

Making the whipped cream with maple syrup.

Substitutions and Variations

Dairy free: While I have not tested this, you could try using full fat coconut cream or full fat coconut milk to make these gingerbread chocolate mousse pots vegan.
Type of chocolate: Instead of dark chocolate, you use milk chocolate, white chocolate or even a darker chocolate with 80% cacao.
Spices: You could use a gingerbread spice blend instead of individual spices.
Spoon it in a crust: I love the ease of serving it in parfait glasses but you could spoon it into prepared chocolate pie crust if you wish, similar to tarts.
Garnish: Instead of including the spices in the mousse, sprinkle them on top before serving or crumble up some ginger cookies to add as garnish.

Expert Tips

Quality chocolate: With minimal ingredients, it is important that you use a quality dark chocolate bar not chocolate chips which won’t melt properly.
Avoid overwhipping the cream: Only whip the cream mixture until soft peaks form. If you whip it too long you will eventually end up with something like butter.
Cold heavy cream: Chilled whipping cream is best and if you think of it chill the beaters and bowl, too! I like to stick my whipping cream at the back of the fridge where it stays coldest.
Cool the melted chocolate: If you add the chocolate to the heavy cream while it is too warm you risk the ingredients separating.
Chill mousse: Chilling the mousse allows it to set and the flavors to develop.

Recipe FAQs

What chocolate is best for mousse?

Since chocolate is a key ingredient in chocolate gingerbread mousse, it’s best to use a high quality dark chocolate bar. I like to use bars that are at least 70% cocoa. If that is too bitter for your tastes, combine it with a whole milk chocolate bar or use white chocolate for a white chocolate gingerbread mousse.

How long does gingerbread mousse need to chill?

Chocolate mousse needs at least an hour to chill. For even more flavor development, refrigerate overnight.

How long can I keep homemade chocolate mousse?

Mousse au chocolate leftovers will stay fresh for a few days. Since there are no eggs, it should last 2-3 days covered and stored in the refrigerator.

Can I freeze chocolate mousse?

Yes! Stored properly it can last up to two months in the freezer. To thaw, transfer to the refrigerator and thaw until it is spoonable. Do not microwave to thaw as the texture will be ruined.

More Christmas Recipes

If you are looking for a simple and easy dessert then I hope you give the Chocolate Gingerbread Mousse a try and be sure to let me know what you think. Enjoy!