Gingerbread with chocolate mousse and cranberry sauce

Name: gingerbread with chocolate mousse and cranberry sauce
Total time: 30 min
Yield: 4
Ingredients: 125 gram extra pure chocolate; 500 milliliters Chocolate mousse; 12 kletskop; 125 gram blackberry; 100 gram cranberry compote; 50 milliliters black berry juice; 50 milliliters Apple juice; powdered sugar

Ingredients

125 gram extra pure chocolate
500 milliliters Chocolate mousse
12 kletskop
125 gram blackberry

100 gram cranberry compote
50 milliliters black berry juice
50 milliliters Apple juice
Powdered sugar

Directions

Spoon half of the chocolate lightly through the chocolate mousse.
Place a chat head on 4 plates. Put a scoop of chocolate mousse with an ice-cream tongs or 2 tablespoons. Put another gingerbread on top of it, covered with chocolate mousse with a soaked cup. Put on top of some blackberries.
Heat the cranberry compote with berry or apple juice. Drizzle the sauce around the sweetcorn turrets. Sprinkle with the rest of the chocolate and icing sugar.