Desserts: Brunsli Mousse

Brunsli Mousse


  • 0.5 tsp. cinnamon
  • 1 pinch salt
  • water, boiling
  • 2 fresh egg yolks
  • 2 fresh egg whites
  • 1 tbsp. sugar
  • 100 g dark chocolate (85% cocoa), crumbled
  • 2 dl cream, whipped until stiff
  • 80 g shelled ground almonds, roasted, 1 tbsp set aside
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Beat together the yolks, cinnamon and sugar using the whisk on a hand mixer for approx. 3 mins. until the mixture turns a paler colour. Place chocolate into a bowl, pour over the water and leave to stand for approx. 3 mins. Carefully drain the water, stir the chocolate until smooth and mix in to the mixture. Carefully fold in the whipping cream. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture with the almonds. Place in a serving bowl, cover and leave to chill for approx. 6 hours.


  • Desserts
  • 6h 30 Preparation/cooking time: ca. 30m + Refrigerate: ca. 360m
  • Servings For 4 servings
  • Nutrition 486 Kcal