Swiss Tobleronemousse Recipes

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TOBLERONE MOUSSE



Toblerone Mousse image

This is a super easy recipe to make and I always have great success with this! I have also tried it with other types of chocolate, but Toblerone is really the best.

Provided by Barbara from Switzerland

Time 25m

Yield Serves 6

Number Of Ingredients 3

500 ml full cream
300 g. Toblerone chocolate
2 eggs (very fresh)

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 CHOCOLATE MOUSSE



Toblerone Chocolate Mousse image

Okay here it is, my personal favourite mousse. I made this for my husband on our second date. We were married 5 months later, easy and fantastic.

Provided by cookingpompom

Categories     Dessert

Time P1DT5m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 2

300 g Toblerone chocolate bars
300 ml thickened cream

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



Swiss Tobleronemousse image

A Swiss chocolate delight that is quick and easy to make. The hard part would be waiting the 3 hours for is to chill and set.

Provided by Marlitt

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

300 g toblerone chocolate
2 eggs
2 tablespoons icing sugar
2 cups whipping cream

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.

Nutrition Facts : Calories 868.7, Fat 85.6, SaturatedFat 52.5, Cholesterol 256, Sodium 99, Carbohydrate 37.9, Fiber 12.4, Sugar 12.6, Protein 15.2

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