Swiss Toblerone Souffles Recipes

TOBLERONE SOUFFLE

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:

• 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.

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.

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.