Low FODMAP Chocolate Gingerbread Mousse | FODMAP Friendly

Looking for a decadent Low FODMAP chocolate dessert that everyone will love at your festive gathering? This low FODMAP Chocolate Gingerbread Mousse recipe makes a delicious treat- rich and creamy with a hint of spiced Christmas flavours. Serves 6 Ingredients: 200mL lactose free milk or low FODMAP plant based milk 180g quality dark chocolate…

Looking for a decadent Low FODMAP chocolate dessert that everyone will love at your festive gathering?

This low FODMAP Chocolate Gingerbread Mousse recipe makes a delicious treat- rich and creamy with a hint of spiced Christmas flavours.

Serves 6

Ingredients:

200mL lactose free milk or low FODMAP plant based milk
180g quality dark chocolate (at least 50% cocoa), roughly chopped
¼ tsp cinnamon
¼ tsp cardamom
¼ tsp ginger
8 strawberries, cut into quarters
2 cups of ice
80g FODMAP Friendly certified spiced biscuits such as:

Fodilicious Ginger Crunch Cookie Buttons (UK)

Naturally Good Cinnamon Spice or Vanilla Muesli Munchy Muesli Cookies (AUS)

Enjoy Life Soft Baked Snickerdoodle Mini Cookies (USA)

Method:

1. Crush biscuits into a fine crumb using a food processor or mortar and pestle.

2. Divide crushed biscuit mixture into 6 small glasses, reserving about 2 tablespoons to use later as a topping and press the biscuits mix down into each glass with a spoon.

3. Half-fill a saucepan with water and bring to a simmer.

4. Add milk to a small-medium heatproof bowl and place on top of the saucepan, ensuring the base of the bowl does not touch the simmering water.

5. Add the roughly chopped chocolate, cinnamon, ginger and nutmeg to the milk and stir until the chocolate is all melted.

6. Pour ice into a separate large bowl and remove chocolate bowl from the saucepan to the ice bowl. Using a whisk, beat well and quickly until the chocolate mix begins to resemble a whipped cream consistency. This will take about 4 minutes, as soon as a mousse texture is achieved avoid over-mixing as the mousse can easily become too firm.

7. Spoon the mousse over the biscuits in each glass.

8. Serve with a sprinkle of the reserved biscuit crumbs and sliced strawberries.