Chocolate mousse trifle with cherries and gingerbread

Ingredients

Directions

1. 1

   For the compote, drain the cherries while collecting the juice in a saucepan. Bring the juice to the boil. Add orange peel. Stir starch with 3 tbsp. water until smooth. Stir into the boiling juice and cook for about 2 minutes.

2. 2

   Stir in the cherries. Let the compote cool down, stirring frequently.

3. 3

   For the mousse, roughly chop the chocolate and melt in a hot water bath. Heat the milk until it has about the same temperature as the chocolate. Then gradually stir into the chocolate. Let it cool down.

4. 4

   Gingerbread crumbles. Drizzle with liqueur and mix. Whip cream until stiff. First stir 1⁄3 into the chocolate milk, then fold in the remaining cream. Pour some mousse into a bowl. Add the stewed cherries, except for 4 tablespoons.

5. 5

   Spread the gingerbread crumbs over it. Add the rest of the mousse, cover and chill for about 2 hours. Add the remaining cherries before serving.