Good evening everyone, I hope you’re all enjoying the summer.

Today we’re celebrating my youngest son who turns 16, and his cake of choice was mum’s Daim ice cream cake, you can find the recipe here.

He also wanted strawberry jelly… some things don’t change no matter how old you get. Everyone has their favourites.

Speaking of favourites: this luscious chocolate mousse is just out of this world. I like to make a raspberry punch to go with it, or in between layers of the mousse.

I know that some of you love licorice as much as I do, so I sprinkled some raw licorice powder in between the layers to give the mousse an interesting flavour.

Dark chocolate mousse combined with raspberry punch, licorice powder and fresh raspberries = an awesome taste experience.


Here is the recipe – Silky smooth chocolate mousse.

  • 10 1/2 oz. (300 g) dark chocolate (60-70% cocoa solids)
  • 5 egg yolks
  • 2/3 cup (150 g) regular sugar
  • 3 tablespoons water
  • 2 1/2 cups (600 ml) heavy cream


Melt the chocolate over a pan of simmering water.


Put the egg yolks into a mixing bowl. Attach the whisk and set aside.


Put the sugar and water into a small pan and bring to the boil. Simmer until the temperature reaches 248 F (120 °C).

Start mixing the egg yolks when the syrup is 230 F (110 °C).

When the syrup has reached 248 F (120 °C), slowly pour it into the egg yolks to avoid splattering the syrup in the beaters.


Continue whisking for 3 minutes, or until the mixture has thickened and slightly cooled.


Whisk the cream until soft peaks form.

Pour the melted and cooled chocolate into the egg yolk mixture (it’s important that the yolks and the chocolate are about the same temperature, if not the chocolate will start to set).

Add the cream and mix until well blended. (Use a blender for this if you have one, it’ll be faster and the mixture will be even more smooth.)


This is just so good…

The machine I use here is an Assistent orginal.

Pour the chocolate mousse into individual dessert bowls or glasses, or layer up with some raspberry punch. Recipe below:



Raspberry punch

  • 3 tablespoons + 1 teaspoon (50 ml) water
  • 1/4 cup (50 grams) regular sugar
  • juice from 1/2 lemon
  • 9 oz. (250 grams) fresh raspberries


Put the water and sugar into a small pan. Heat the mixture until the sugar has just dissolved.

Put the raspberries into a blender.


Pour the sugary water into the blender with the raspberries. Add the lemon juice and whizz until the mixture is smooth.

If you prefer strawberries that will work just as fine.

The blender I’m using here is from Turmix.


Layer up the chocolate mousse with the raspberry punch, this amount will be enough for 4-6 people. (P.S. the “individual” dessert glasses I’m using here are XL… the more the better, in my opinion…)

I like to start with a layer of chocolate mousse, then a layer of raspberry punch, and a sprinkle of raw licorice powder. Repeat until the glass is filled, and decorate with some fresh raspberries, if you like.


I use raw licorice powder from Johan Bulow, google to find out where you can get it in your part of the world.

Alternatively get it online here.


The flavour combination of this dessert is just out of this world!

If you’re not a big fan of licorice, just omit it in this recipe and you’ll still have an amazing dessert.


I hope you’re tempted!

Now I’m off to celebrate my “little” boy, and pizza it is! We use this recipe when we make pizza, highly recommended.

The birthday boy requested Daim ice cream cake, you can find the recipe here.


I hope you’ll have a nice evening, I’ll be back with more sweet treats shortly.


If you have any requests for future blog posts and recipes – please let me know.

Hugs from me to you.

PicMonkey Collage

Check out Honey Oak’s amazing website, you’ll find everything you need for a party, in addition to lots of other beautiful things. (Norwegian website.)

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