Toblerone Milk Chocolate Mousse Recipes

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:

• 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.

MILK CHOCOLATE MOUSSE

Steps:

• Melt the chocolate and butter in a double boiler. Set aside to cool a little.
• Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
• Whisk the egg yolks in a pitcher and add the vanilla.
• Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
• Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.

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.

EASY CHOCOLATE MOUSSE WITHOUT EGGS

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

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 MILK CHOCOLATE MOUSSE

Steps:

• Place Toblerone Milk Chocolate and 6 T whipping cream in small heavy sauce pan over low heat. Stir constantly until melted. Do not overheat. As soon as melted, remove from heat and cool at room temperature or in refrigerator until slightly thick. Whip 1/2 c whipping cream until holds a definite shape. Beat egg whites with salt until they hold a soft shape. Gradually add sugar and continue to beat until firm but not dry. Fold all ingredients together only until incorporated. Pour into individual dessert bowls or wine glasses. Cover and refrigerated at least 2 hours.