Monday, February 13, 2012

Toblerone Milk Chocolate Mousse

Toblerone Milk Chocolate Mousse
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 232.

Surprise your Valentine sweetie or guests with this wonderful mousse made with Toblerone chocolate bars. Incredibly creamy and soooo chocoately, it is heaven!

The recipe makes 4 servings so if you need more, just double it.


*7 oz. Toblerone milk chocolate, broken into small pieces
*6 TBS boiling water
*1/2 cup heavy cream
*2 egg whites
*Pinch of salt
*2 TBS sugar
*Optional: additional Toblerone for shaving over the top

Place the chocolate in a heavy saucepan over low heat. Add the boiling water and stir until the chocolate is melted. As soon as the chocolate has melted, remove it from the heat and set aside.

Whip the cream until it holds a definite shape.

Beat the egg whites with the salt until they hold a soft shape. Gradually add the sugar and continue to beat until the mixture holds a firm shape.

Chill the melted chocolate briefly in the freezer, stirring occasionally. The chocolate should be cold enough to thicken very slightly but do not let is start to harden.

Fold the chocolate, beaten egg whites and whipped cream together only until incorporated.

Pour the mousse into four individual dessert bowls or wine glasses. Cover and freeze for at least a few hours or a few days.

Optional: The top can be decorated with whipped cream, Toblerone pieces or both.

1 comment:

Rosedale Garden said...

Somehow I can feel my arteries hardening with this one. Mary