There are few things that I enjoy more than seeing my daughter cook up something in the kitchen. She has developed a nice interest in cooking and is more and more interested in it as time goes by. I love the experiments she has done with cookies and crackers and her willingness to learn more and more about cooking.
This Christmas Eve my family and I enjoyed a traditional Icelandic dinner of “Hamborgahryggur”, a cold smoked saddle of pork. In the States it´s called Canadian bacon. The meat is cooked and then glazed with a brown sugar, Dijon-style mustard and ketchup mix. Our traditional sides always include caramelized potatoes, red cabbage, Waldorf salad and of course a good gravy. Dagrún was very engaged in all the cooking as usual and she told me that next year she plans to make the entire dinner. She said, ” dad, you can just sit, relax, and enjoy!” We will see about that. But I have to admit it is something I look forward to.
This year dessert was Dagrún Ása´s contribution to Christmas dinner. She made a Toblerone chocolate mousse. It was very smooth, as a good mousse should be, and quite creamy with a great Swiss chocolate flavor as well. And then there were those famous Toblerone honey and almond nougat crunches throughout. I must say, it was a great holiday dessert. (And besides, who doesn’t love chocolate?)
There are many ways of making a chocolate mousse. With or without cream, with whipped eggs and egg whites and also without both !! Some people use gelatin others don’t. There are endless ways to make a mousse. This recipe was Dagrún Ása’s choice.
I took the opportunity to take some photos and then asked her to share this dessert here on the blog. So, here we share with you her delightful, silky Toblerone chocolate mousse – her third contribution to our blog.
Check out her two earlier posts:
Sörur – Chocolate Glazed Buttercream Macaroons
The Perfect Rack of Lamb – A Post from My Daughter
I did earlier a post of her favorite salmon dish.
Dagrún Ása´s Favorite Salmon
Toblerone Chocolate Mousse
2 1/4 cups whipping cream
1 pound Toblerone chocolate, roughly chopped
2/3 cup room temperature butter
4 room temperature eggs
- Whip the cream in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Refrigerate.
- Bring about an inch of water to a simmer in a medium saucepan over medium heat. Put the chocolate in a heat proof bowl that fits into the top of the pot. Don’t let the water touch the bowl. Stir occasionally until the chocolate melts.
3. When the chocolate has melted, remove the bowl from the saucepan and stir in butter until well incorporated. Whisk in eggs one at a time until everything is well blended. Let the mixture cool to almost room temperature. Just give it an occasional stir.
4. Use a spatula to gently fold in 1/3 of the whipped cream until almost blended. Then gently fold in the remaining cream until well mixed.
5. Divide the mousse equally into 8 dessert bowls or glasses. Cover with plastic wrap and refrigerate for at least 4 -5 hours or overnight.
1 1/2 cup whipping cream, whipped
3 ounces Toblerone chocolate, finely chopped (but leave some big pieces for garnish)
3-4 fresh strawberries, diced
Top each portion with whipped cream, sprinkle with chopped chocolate and add strawberries.
Use those bigger pieces of chocolate for extra garnish.
Happy new year everyone! Here’s to more good cooking in 2016!
Wonderful pictures. I hope i will taste “Toblerone chocolate mousse” tomorrow.
Takk Steinar, láttu endilega vita ef þú lagar þetta. Þessi uppskrift er fyrir átta , það er ekker mál að gera hálfa uppskrift.
Þakka fyrir, mér lýst vel á hálfa uppskrift á sunnudaginn !
Gangi þér vel Steinar, endilega láttu vita hvernig gekk og sendu myndir ef þú getur !
I tried to make the ” Toblerone Chocolate Mousse ” and i Dagrun my wife think i
succeeded. Unusual weather in Reykjavik,, 6 celsius heat. I hope Virginia is prepared
for cold weather.
Var að skoða uppskriftina hjá nöfnu minni og er mjög stolt af henni og hennar framtaki. Áfram nafna mín.
It has been AGES since I last made or had a chocolate mousse. This looks sensational! That’s a very beautiful photo of you and your daughter, Oli.
Happy New Year to you and everyone at home, Gina, Oli.
Thank you Angie ! She is the most beautiful of all and its fun she likes cooking more and more. Chocolate mousse is a great desert and the good thing its so easy.
Thanks for your comment and Happy New Year to you too !
Beautiful post, beautiful daughter and beautiful dessert. Ása means ‘morning’ in Japanese.
Happy New Year 2016 to you and yours!
Thanks for your kind comment ! I will tell my daughter about what her name means in Japanese, so interesting and beautiful !
Happy New Year to you too !
how very delish, and I love the personal connection to this dessert. Happy 2016.
This looks so good! I love swiss chocolate and I will bet it tasted fabulous! Happy New Year!
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She is as fresh as the first Magnolia blossom in Spring ❤ Loved the recipe ❤