Queen Maud Mousse

A classic Norwegian dessert found in “Kremdager”
(Cream Days) a free E-booklet published by

Queen Maud Mousse

This unbeatable combination of port wine, chocolate and cream came into existence in 1906. That was the year when King Haakon and his queen were on their benediction tour through Norway. In Haugesund, a freshly prepared dessert was waiting for the royal couple  – and this is how this dessert got its lovely name.

50 g [1,75 oz] dark chocolate
3 gelatin sheets
3 egg yolks
4 tablespoons sugar
3 dl [0,6 pt] whipping cream
½ dl [0,1 pt] boiling water
½ dl [0,1 pt] port wine (optional)
You also need five serving glasses or bowls.


[1] Put the gelatin in cold water for about 10 minutes.

[2] Whip the egg yolks and sugar and whip the cream to a light foam. Squeeze the gelatin and stir it into boiling water, add port wine. Pour the  gelatin and port wine into the egg mixture in a thin jet while stirring. Then carefully fold in the  whipped  cream.

[3] Grate the chocolate. Spoon port wine cream and chocolate in layers in glasses or bowls ending with chocolate on top. Let the dessert set in the refrigerator before serving for a minimum of 2 hours.