Easy Toblerone Chocolate Mousse Recipes

Steps:

• Melt chocolate in a microwave safe bowl in the microwave. Melt in 30 second intervals and stir after each 30 seconds, even if it does not look like it needs it, give it a stir.
• Place cream in a large bowl and beat until thick and well beaten. Do not under beat as you need the weight of the thick cream to ensure a good mousse.
• Place 2 spoonfuls of cream into the melted chocolate, stir until incorporated.
• Pour all the chocolate mixture into the cream and gently fold through.
• Place spoonfuls into 6 small bowls or champagne glasses.
• Refrigerate for a minimum of 1 hour.
• Top with a little extra cream and an additional toblerone triangle on each serving.

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

Steps:

• Beat 3/4 cup sugar and egg yolks together in a bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
• Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 1 minute or until melted. Cool 1 minute.
• Add whipped topping; stir gently with wire whisk until well blended.
• Refrigerate at least 5 minutes. Garnish with fresh berries and mint leaves, if desired.

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 1 min. or until melted. Cool 1 min.
• Add whipped topping; stir with wire whisk until well blended.
• Refrigerate at least 5 min. Garnish with fresh berries and mint leaves, if desired.

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.