Chocolate and Gingerbread Mousse

Preparation

1. Lightly whip the cold QimiQ Whip Pastry Cream with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the yoghurt, gingerbread spice, cinnamon and orange zest and continue to whip until the required volume has been achieved.
3. Fold in the melted chocolate.
4. Fill the mousse into a piping bag and pipe into dessert glasses. Allow to chill for approx. 4 hours.
5. Decorate as required and serve.