All in Swiss Desserts

Toblerone Mousse

Toblerone Mousse

It's a continuous "struggle" to get through the mountain of leftover Christmas chocolate, and that's where recipes like this three ingredient mousse come in handy—break up your chocolate, whip up some egg whites and cream, and presto, dessert.

Bernese Pumpkin Pie

Bernese Pumpkin Pie

Though there are some holiday things I am happy to leave over the pond—salads that involve marshmallows, Black Friday—pumpkin pie is not one of them. I have joyfully sought out canned pumpkin and plied my Swiss relatives with the smooth, spicy, creamy, buttery, crisp, delicious dessert (it really has everything, doesn’t it?).

And it turns out that the Bernese were already enjoying it centuries ago.

Mostkuchen

Mostkuchen

Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"

And I ask them questions like: "What's the difference between a Torte and a Kuchen?"

Süssmostcreme

Süssmostcreme

Apple juice naturally ferments after a few days, so it wasn't until until the early 1900s when pasteurization made it possible for a non-alcoholic version to be stored and sold at market. Süssmost then became popular with children and athletes...and the government, who was trying to combat alcoholism.

Boozy Balls

Boozy Balls

These boozy balls are ones you'll actually want to eat.

Often rum balls are made with leftovers—stale cake and cookies—but these are purpose built, using ground nuts as the base. And why ever limit yourself to just rum?

You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.