Dumle chocolate mousse with nut brittle

This is a lovely chocolate mousse made on the Finnish sweet called Dumle, so next time you see it at an airport make sure you grab a bag. Or if you live in London, pay a visit to Scandinavian Kitchen. They might have some at Ikea as well.

This was the grande finale for the crayfish dinner. Yum!

Dumle chocolate mousse with nut brittle, 4-6 portions

1 bag dumle sweets

300 ml whipping cream

4 tbsp granulated sugar

2 tbsp butter

a large handful of mixed nuts (I had almonds and hazelnuts)

The day before: Cut the sweets into smaller pieces and put in a bowl. Heat up the cream in a pan, when it starts to boil pour it over the sweets and stir until they’ve melted completely. Let the mixture cool and then place in the fridge overnight.

Put the sugar and butter in a frying pan, and let it melt on medium heat. When it’s melted put the nuts in the pan and stir until the mixture is starting to brown. Remove from heat and pour it onto a sheet of parchment paper. Let it cool and solidify, chop roughly with a knife and place it in a bowl or tupperware over night.

Same day: Whip the cream mixture with an electric whisk until wanted thickness, but be aware that it can split if whisking too long. Place in portion bowls and prinkle the nut brittle on top. Enjoy!

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This entry was posted in Crayfish party, Dessert, Swedish food. Bookmark the permalink.

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