Swiss Tobleronemousse Recipes

Steps:

• Chop the chocolate up coarsely and put into a bowl or double boiler.
• Set bowl over boiling water to melt the chocolate.
• Stir in the sugar and eggs until the until the sugar has desolved and chocolate is melted and is lighter in color.
• Remove from heat.
• Whip the cream and fold into the chocolate mixture.
• Pour into 4 individual serving dishes or leave in bowl.
• Refrigerate for at least 3 hours before serving.

Steps:

• Place chopped Toblerone in a heat-proof bowl over a saucepan of simmering water. Make sure bowl doesn't touch water or chocolate may be ruined.
• Stir until melted, then set aside to cool slightly.
• Beat the 2 egg whites until fluffy.
• In a different bowl beat cream.
• Stir the 2 egg yolks into the cooled chocolate.
• Gently fold in cream, then egg whites into the chocolate mix. Try to maintain the 'lightness' of both items.
• Share between 4 glasses [it looks great in a martini glass]
• Place in fridge for at least 3 hours.

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.