Toblerone 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 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:

• Place chocolate and water into a heatproof bowl.
• Place over a bowl of simmering water.
• Stir until chocolate melts.
• Remove from the heat.
• Allow to slowly cool down to room temperature.
• Combine the gelatine and hot water.
• Stir over simmering water until the gelatine dissolves.
• Stir into chocolate mixture.
• Gently fold whipped cream into the chocolate mixture.
• Spoon into serving dishes.
• Chill 2-3 hours or until firm.
• Top with extra cream and a sliced strawberry.

Steps:

• Beat cream cheese, sugar and cream until smooth.
• Add egg yolks, gelatine mixture and melted chocolate, mix until all ingredients are well combined.
• Beat egg whites to soft peaks and gently fold into chocolate mixture with Toblerone, add brandy.
• Pour into small dishes and chill for 4 hours.
• Decorate with extra chocolate and cream if desired.

Steps:

• In a large bowl, whip the cream till thick (approximately 3-4 minutes). Note - if it is a hot room then you should make sure the bowl and beaters are chilled well.
• Melt the chocolate. I use a small metal bowl over a pan with simmering water. Stir carefully and constantly to make sure the chocolate does not burn or stick to the bottom.
• Take the chocolate off the heat and let it cool down for 5 minutes. Then stir in the eggs and mix well. If you put the eggs in too soon, they start to cook in the warm chocolate. If you put them in too late, the chocolate starts to solidify. 5 minutes of cooling is just about right.
• Gently stir the chocolate mixture into the cream (by hand only) until it is completely mixed together and you cannot see any white cream anymore. Scoop it into a nice serving bowl. You can decorate the top if you wish (e.g. fresh berries, roasted coconut, grated chocolate, etc..). Refrigerate at least 2 hours before serving to get a good mousse texture. As this recipe has raw eggs, it must be stored in the fridge and should be eaten as soon as possible.