How to Make Chocolate Mousse With Raspberry Gel

This new year’s eve Anniken and I went to her friend Christine’s apartment for the last party of the year. We were kindly asked to bring something for dessert and since Anniken had to work during the day, I was put in charge of coming up with something. After browsing through tons and tons of recipes, I decided to try to make chocolate mousse with raspberry gel. The end result wasn’t all that bad, and if it sounds like something you’d like to try yourself, here’s the recipe.

Before we start, here’s a bit of a warning, though: The end result will not look anything like in the picture above – the picture is of an entirely different dessert because I couldn’t find a high quality one of this particular dessert. Anyway, here’s what you need to do to make six servings:

How To Make Gingerbread Dough

Tomorrow’s the annual Gingerbread bonanza and here’s the secret recipe if you want to make some gingerbread men and reindeer yourself. The dough will be just big enough for making citizens for a small gingerbread village. If you want housing as well, you’ll need more dough.

  • 3 dl (10 oz) brown sugar
  • 3 dl (10 oz) light syrup
  • 1 ts minced ginger
  • 5 ts minced cinnamon
  • 3 ts minced cloves
  • 2 ts minced cardamom
  • 2 ts baking soda
  • 300 g (10,5 ounces) margarine
  • 2 eggs
  • 1 kg (2,2 pounds) flour

And here’s what you do with all those ingredients.

Dinner and a Show

Yesterday evening me and the missus treated ourselves to a home made three course dinner and a little wine. This was our first real attempt on whipping out something as complicated as a starter, main course and dessert all in one evening and I must say that we were both very pleased with the end result. The food tasted very nice and we managed to prepare everything without any serious injuries and none of us are struggling with food poisoning today.

Preparing the food was surprisingly easy and quick and I thought I’d share the recipes with you in case you’d like to have a little fun in the kitchen yourself. We got the recipes for the starter and the dessert from the book “Mine beste sider” by Andreas Viestad and the main course from It was all in Norwegian, but I’ve made an honest attempt on an English translation. Please don’t hold it against me.