Can mousse get any better than being made with Toblerone?! I mean, why on earth would you not make mousse from it? It makes perfect sense to me coz I love Toberlone and I love all things mousse…
And here’s the thing – 3 ingredients – that’s all it takes to make this deliciously creamy, light and fluffy, chocolatey Toblerone Mousse heaven. It’s one of those mousses (hoping that’s a word!) that when you dig your spoon in it makes that tiny-air-bubbles-popping noise. And because it’s made with Toblerone you get the little bits of nougat and nuts from it dispersed amongst the mousse. Yeah, delicious…
So my husband doesn’t usually have much of a sweet tooth, which is a bit of a problem at my house due to the quantity of sweet things that get made on a regular basis! But this – he loves this mousse. I actually had to make a point of saying ‘Don’t eat any of the dessert in the fridge til it’s been photographed, OK?!’. Not only do I need to do this so that I have six to photograph instead of five, but so that there’s not a sneaky spoonful taken from one (coz as if I might not notice if a spoonful has been taken… )!
Anyway, after photos were taken, these were absolutely smashed by both of us (see pic below ). Six ramekins were quickly devoured over a 24 hour period – no problem at all.
- 360 / 12.6 oz Toblerone
- 5 egg whites
- 1 1/4 cups whipping cream
Break up the Toblerone into small pieces and place it in a bowl. Place the bowl over a saucepan of simmering water and stir every now and then until melted.
While the chocolate is melting, whip the cream.
In a separate bowl whip the egg whites until they form stiff peaks.
Fold the egg whites into the cream, then fold the Toblerone in gently.
Spoon into ramekins or other dishes and refrigerate for about an hour, or longer if serving later.
Makes approximately 6 x 150ml / 5.4 floz ramekins.