Toblerone Recipes

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TOBLERONE FUDGE



Toblerone Fudge image

I'm a huge Toblerone fan. Every year, my parents give us each a 1 kg. bar as our stocking stuffers for Christmas. (So that they don't have to get any other little things -- nothing else fits in the stocking after that!) Here's another recipe for all you Toblerone lovers out there. Or fudge lovers, or chocolate lovers -- it's pretty universal!!!

Provided by Swan Valley Tammi

Categories     Candy

Time 3h20m

Yield 25 serving(s)

Number Of Ingredients 4

1/2 cup sugar
1/2 cup butter
3/4 cup evaporated milk (NOT sweetened condensed!!!!!)
1 (400 g) Toblerone chocolate bars, broken into pieces

Steps:

  • Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside.
  • Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly.
  • Boil 5 minutes, continuing to stir constantly, and remove from heat.
  • Add chocolate and stir until completely melted. Pour into prepared pan.
  • Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles.
  • Cut into 25 squares. Store in tightly covered container in the fridge.

TOBLERONE



Toblerone image

Drink your dessert with the Toblerone cocktail. It's rich, creamy and nutty-basically the iconic Swiss chocolate bar in a glass.

Provided by Liquor.com

Time 5m

Number Of Ingredients 7

3/4 ounce Baileys Irish cream
3/4 ounce Frangelico
3/4 ounce Kahlúa
1/2 ounce honey syrup
1 ounce heavy cream
Garnish: chocolate syrup, to rim glass
Garnish: Toblerone chocolate, freshly shaved

Steps:

  • Place chocolate syrup in a shallow bowl or on a plate. Dip the rim of the cocktail glass in the chocolate, and put in the fridge to chill.
  • Add the Baileys, Frangelico, Kahlúa, heavy cream and honey syrup into a shaker with ice and shake until well-chilled.
  • Strain into the prepared glass.
  • Garnish with freshly shaved Toblerone chocolate.

Nutrition Facts : Calories 367 kcal, Carbohydrate 41 g, Cholesterol 35 mg, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, Sodium 23 mg, Sugar 38 g, Fat 13 g, UnsaturatedFat 0 g

TOBLERONE SHORTBREAD COOKIES



Toblerone Shortbread Cookies image

These are really yummy and I make them every year for the Christmas holidays. I especially like them stored in the fridge and eaten cold but they're great at room temp too!

Provided by thepurpleturtle

Categories     Dessert

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

2 cups butter
2 cups icing sugar
2 teaspoons vanilla
4 cups flour
1/4 teaspoon salt
1 cup Toblerone chocolate bar, chopped

Steps:

  • Cream together butter and icing sugar, beat in vanilla and salt.
  • Add flour 1 cup at a time, mixing well after each time.
  • Stir in toblerone.
  • Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.

Nutrition Facts : Calories 167.6, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 106.6, Carbohydrate 17.3, Fiber 0.4, Sugar 6.6, Protein 1.5

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.

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