Bettys Toblerone Chocolate Mousse Egg Free Recipes

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.

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.

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

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.

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.