Toblerone Charlotte Recipes

TOBLERONE CHARLOTTE

Steps:

• Line the bottom of an eight-inch springform pan with waxed paper or parchment paper. Cut the cake into 16 thin slices. Cut eight of the cake slices in half diagonally and line the bottom of the pan with half of them, fitting them in tightly. Cut the rest of the cake slices in half to make rectangles and use them to line the sides of the pan, overlapping them slightly. Refrigerate.
• Put the milk chocolate in the top of a double boiler and heat over simmering water until the chocolate melts. It will not be smooth. Beat the egg yolks until light, then stir into the chocolate. Continue heating a few minutes longer. Remove from heat and transfer to a large metal bowl.
• Beat the egg whites until softly peaked. Heat the honey to a simmer in a small nonstick pan and slowly drizzle it into the egg whites, while beating until they are stiff. Fold the egg whites into the chocolate mixture and chill at least an hour.
• Whip the cream and fold it into the chilled chocolate mixture along with the almond extract and chopped bittersweet Toblerone. Cover the top with the remaining cake triangles. Cover with foil or plastic wrap and chill four hours or longer.
• To serve, run a knife around the inside of the pan. Remove the sides of the pan and invert the dessert onto a serving dish. Carefully lift off the bottom of the pan, now on top, first running a thin knife between the paper and the metal. Peel off the paper. Dust the top with sifted confectioner's sugar and serve.

TOBLERONE FUDGE

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 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.

TOBLERONE SHORTBREAD COOKIES

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.