Avocado Mousse with Shrimps

Even if you're not a big fan of gelatine, this is a simple recipe. It is a great entrée for dinner parties. Add a drop of tabasco to give it a hint of spice.

Ingredients:
15 gr powdered gelatine (1 sachet)
2 ripe avocados
2/3 cup mayonnaise
1 lemon (juiced)
salt and pepper
2/3 cup cream – lightly whipped
85 gr peeled cooked prawns
bunch of cilantro
1 shallot chopped very finely
French dressing

Preparation:
1.) Soak gelatine in 3 tbs cold water in small pan
2.) Peel avocados and puree until smooth with lemon juice, salt and pepper
3.) Add mayonnaise
4.) Dissolve gelatine over gentle heat.  When warm and clear stir into the avocado mixture.
5.) Fold in whipped cream with a large metal spoon
6.) Pour into a lightly oiled ring mould and refrigerate until set
7.) Turn out onto a round serving plate.
8.) Mix the prawns with French dressing, chopped cilantro and shallot and pile into the centre of the mousse.  Serve with brown bread and butter.

Chocolate Mousse

This recipe is my most popular post on my Expat with Kids blog. It must be good!

Ingredients:
5 dl whipping cream
200gr dark chocolate
3 eggs
30 gr sugar
1 teaspoon vanilla essence or 1 little envelop of vanilla sugar

Preparation:
Mix egg yolk, sugar and vanilla
Melt chocolate in a double boiler
Whip the cream stiff
Add the warm chocolate to the sugar/egg mixture and mix thoroughly.
Add whipped cream to mixture.
Fold in the stiffly whipped egg whites carefully.

Refridgerate for at least 4 hours.

Toblerone Mousse

What is more tempting than a Swiss Chocolate Mousse? This recipe is super-duper easy to prepare and taste delicious. Go ahead and plunge!

Ingredients: 
200gr roughly chopped Toblerone
450 ml whipped cream
3 medium egg whites
Milk chocolate curls or tiny Toblerone triangles for decorating

Preparation:
1.) Melt the chocolate in double boiler
2.) Cool slightly
3.) Fold in the whipped cream
4.) Whisk 3 egg whites until stiff
5.) Fold into the chocolate mixture
6.) Serve in small glasses decorated with the chocolate and chill

White Toblerone Mousse au Chocolat

I miss my Swiss chocolate, especially my Toblerone, and in particular my white Toblerone! Parisian macarons are delicious but it's just not chocolate. So - feeling a little homesick - I dug out one of my favourite recipes.

My dark Mousse au Chocolate recipe is my most popular post so far in my blogging career. I have therefore decided to share my white Toblerone Mousse au Chocolate recipe because the two desserts are best when served together.

Ingredients:
300g white Toblerone
2 eggs
2 tablespoons powdered sugar
4dl cream

Preparation:
1.) Break Toblerone into pieces and melt in a double boiler (40 ° C). Remove bowl from water boiler and stir until smooth.
2.) Mix eggs and powdered sugar in a separate bowl. Beat until mixture is foamy and light.
3.) Add the chocolate immediately and mix well.
4.) Beat the cream until stiff and carefully fold into the chocolate mixture.
5.) Cover the mousse with plastic wrap and place in fridge three to four hours or over night.

To serve:
Scoop the mousse with two spoons, arrange on dessert plates and decorate as desired with whipped cream and fruit.