Swiss Tobleronemousse Recipes

TOBLERONE MOUSSE

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.

TOBLERONE MOUSSE

Steps:

• Put marshmallows, softened butter, chopped Toblerone, and water in a medium-size glass bowl
• Place bowl in the microwave. Melt ingredients in 30-second intervals, stirring well after each 30 seconds until completely melted and combined.
• Whip cream and vanilla until thick.
• Fold Toblerone mixture through cream gently. Continue folding until all ingredients are combined.
• Spoon mixture evenly into 6 small glasses or serving dishes of your choice.
• Place in the fridge to chill until you are ready to serve.
• Any leftover mousse can be kept until the expiry date of the cream used.

TOBLERONE CHOCOLATE MOUSSE

Steps:

• In a bowl, whip the cream until just stiff. Place a bowl with the chocolate and 6 tablespoons of water over a pan of simmering water and allow to melt (alternatively this can be done in a microwave on low). Remove from heat, stir and cool slightly. Now beat the egg whites in a clean bowl with a pinch of salt until stiff peaks are formed. Fold the melted chocolate into the cream and then carefully fold in the egg whites. Save the yolks for an omelette or scrambled eggs. Pour into individual glasses or serving dishes and chill for a few hours before serving.

TOBLERONE CHOCOLATE MOUSSE

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.

SWISS TOBLERONEMOUSSE

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.

SWISS TOBLERONE SOUFFLES

Steps:

• Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
• Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
• Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
• Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

TOBLERONE MOUSSE

Steps:

• Melt the chocolate and let it cool slightly.Beat the cream in a large bowl until whipped.Beat the egg whites in a separate bowl until stiff peaks form.Gently fold the cream and egg whites together.Add the chocolate and fold until well combined.Spoon mixture into one large bowl or 6 individual serving bowls of your choice.Refrigerate until set (2-3 hours).