Crispy Daim & Chocolate Mousse

Daim is a Swedish chocolate bar which I like very much. It is a thin bar, covered with a thin layer of milk chocolate. Crunchy, because inside the milk chocolate layer, there is hardened caramel. The caramel is not enjoyed by everyone because it has a tendency to get stuck between the teeth. However, Daim works very well in desserts.

I believe Daim can be purchased in other countries too, for instance Denmark, Finland, France, Germany, Norway and United Kingdom. If there is an IKEA store near you, there might also be a Swedish food market, where you are able to purchase the Daim bars. Perhaps they sell the Marabou milk chocolate brand too. I use that brand for this chocolate mousse recipe.

Anyway, there is always the possibility of ingredient substitution.











INGREDIENTS:
serves 4-6

* 200 g of Marabou or other light milk chocolate
* 3 organic free-range egg yolks
* 3 dl (300 ml) whipping cream
* 2 Daim bars

DECORATION:
whipped cream, chopped pistage almonds, chopped Daim bars, finely grated orange zest, candied fruit, or whatever you like ...

METHOD:
1. Place chocolate in a heatproof bowl over a pan of simmering water.
2. Melt the chocolate, let it cool down a bit if it is very hot.
3. Mix in the egg yolks, one at a time.
4. Allow the chocolate mixture too cool.
5. Whip the cream until soft peaks form.
6. Fold in the cream gently.
7. Chop the Daim bars finely, and fold into the mixture.
8. Spoon into dessert cups.
9. Put the cups into the refridgerator for 2 - 3 hours.

A quick and easy dessert recipe.

The mousse must not remain in the refridgerator for more than 2 - 3 hours. If you leave it too long, the chopped chocolate bars will lose their crunchiness.

Make sure it compliments the rest of the meal. You know, a brown chocolate mousse is not the perfect ending to a brown beef stew.

Chocolate mousses in general freeze well, they say. I am not sure. I have never tried to do that. Maybe that would make a cool treat, and pretty close to a semifreddo. Do anyone know?

What to do with the three leftover egg whites? Don´t toss them away. Do something useful with them. Have a look at Patricia Scarpin's meringue dessert. Such an easy and lovely dessert. You will only need fresh strawberries, whipped cream and meringues.

So, choose a dry, not humid day and make meringues 4How to make meringues

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Now, I’m going to take a break. I'm a wife and a mother. I'm also a grandmother. My grandchildren are coming to stay for about 3 weeks. They range in age from 4 to 14 years old. There will be a lot of things to do. I'm sure.