Toblerone Chocolate Mousse Recipes

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 CHOCOLATE MOUSSE

Steps:

• Place chocolate and water into a heatproof bowl.
• Place over a bowl of simmering water.
• Stir until chocolate melts.
• Remove from the heat.
• Allow to slowly cool down to room temperature.
• Combine the gelatine and hot water.
• Stir over simmering water until the gelatine dissolves.
• Stir into chocolate mixture.
• Gently fold whipped cream into the chocolate mixture.
• Spoon into serving dishes.
• Chill 2-3 hours or until firm.
• Top with extra cream and a sliced strawberry.

EASY TOBLERONE CHOCOLATE MOUSSE

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 1 minute or until melted. Cool 1 minute.
• Add whipped topping; stir gently with wire whisk until well blended.
• Refrigerate at least 5 minutes. Garnish with fresh berries and mint leaves, 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.

EASY TOBLERONE MOUSSE

Steps:

• Place chopped Toblerone in a heat-proof bowl over a saucepan of simmering water. Make sure bowl doesn't touch water or chocolate may be ruined.
• Stir until melted, then set aside to cool slightly.
• Beat the 2 egg whites until fluffy.
• In a different bowl beat cream.
• Stir the 2 egg yolks into the cooled chocolate.
• Gently fold in cream, then egg whites into the chocolate mix. Try to maintain the 'lightness' of both items.
• Share between 4 glasses [it looks great in a martini glass]
• Place in fridge for at least 3 hours.

BETTY'S TOBLERONE CHOCOLATE MOUSSE - EGG FREE

Steps:

• Break the chocolate into individual pieces and place into a glass bowl. Melt in the microwave (heat for 1 minutes and stir, heat every 30 seconds and stir. Heat every 30 seconds and stir until melted) Set aside.
• In a large bowl beat the cream until well beaten, add the vanilla or brandy and stir through.
• Add half the chocolate into the cream mixture and fold through. Add the other half and fold through again.
• Pour even amounts into 6 glass glasses or pretty serving bowls. Refrigerate for at least 3 hour or over night.