Baked Chocolate Truffles with Gingerbread Foam

A great cake recipe for any occasion:

For the chocolate truffles:

Melt chocolate, bubble up cream and mix both. Stir chocolate-cream mixture until smooth. Beat butter until creamy and add chocolate-cream mixture by the spoonful. Add the cognac only at the end. Place in the refrigerator for 120 minutes, then form balls from the mixture and chill them repeatedly for 20 minutes.

Roll the balls in flour at the beginning, then in beaten eggs and the white bread crumb and almond mixture. Fry the chocolate chips in hot fat and sprinkle with powdered sugar.

For the gingerbread mousse:

Heat cream with sugar, vanilla sugar and pinch of salt to 50 °C. Add the spices and lemon peel and leave to infuse for half an hour with the lid closed. Season with a little rum, drain and whip until creamy.

Arrange 5 truffles on each of the gingerbread mousse on plates.

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