Toblerone Mousse Fondues With Meringues And Fruit Recipes

TOBLERONE MOUSSE FONDUES WITH MERINGUES AND FRUIT

Steps:

• In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.
• In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.
• With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.
• Remove the bowl from the pan and continue beating the meringue until it is cool.
• Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.
• The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.
• On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300°F.
• oven for 15 minutes, or until they are lightly golden.
• Let the meringues cool on the baking sheet and peel them from the paper.
• The meringues may be made 2 days in advance and kept in an airtight container.
• Serve the meringues and fruit for dipping into the mousse fondues.

TOBLERONE FONDUE

Steps:

• Break bar into small pieces and place into saucepan.
• Stir in milk.
• Cook on medium heat until chocolate is melted and mixture is well blended, stirring frequently.

TOBLERONE MOUSSE FONDUES WITH MERINGUES AND FRUIT

Steps:

• In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue. In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved. With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch. Remove the bowl from the pan and continue beating the meringue until it is cool. Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes. The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.
• On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300°F. oven for 15 minutes, or until they are lightly golden. Let the meringues cool on the baking sheet and peel them from the paper. The meringues may be made 2 days in advance and kept in an airtight container. Serve the meringues and fruit for dipping into the mousse fondues.

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.

TOBLERONE FONDUE

Steps:

• Place the Toblerone, cream and golden syrup into a saucepan.
• Gently heat, stirring, until melted and smooth.
• Pour the mixture into a warm bowl and serve with skewered fruit or marshmallows.
• Enjoy!

TOBLERONE FONDUE

Steps:

• In a medium saucepan, bring the cream to a simmer.
• Remove from heat and add chopped chocolate.
• Let stand long enough for the chocolate to begin to melt, about 3 minutes.
• Add the liqueur and whisk until smooth.
• Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.
• Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas.