Tarts with coffee mousse and ginger

Name: tarts with coffee mousse and ginger
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoon instant coffee; 1 mespoint cinnamon powder; 250 milliliters whipped cream; 75 gram white caster sugar; 50 gram milk chocolate; 1 tablespoon ginger ball in syrup; 1 protein; 6 little cake shell

Ingredients

2 tablespoon instant coffee
1 mespoint cinnamon powder
250 milliliters whipped cream
75 gram white caster sugar

50 gram milk chocolate
1 tablespoon ginger ball in syrup
1 protein
6 little cake shell

Directions

Mix the coffee and cinnamon with the whipped cream.
Then beat this whipped cream with the sugar stiff and put in the refrigerator.
Melt the chocolate with the ginger au bain-marie and let it cool down while stirring.
Beat the egg whites in a clean bowl with a pinch of salt.
First scoop the chocolate and then the protein carefully through the whipped cream.
Spoon the mousse in the pastry shells and leave to stir for about 30 minutes.
Sprinkle the tarts with some icing sugar or grated chocolate.