I miss my Swiss chocolate, especially my Toblerone, and in particular my white Toblerone! Parisian macarons are delicious but it’s just not chocolate. So – feeling a little homesick – I dug out one of my favourite recipes.
My dark Mousse au Chocolate recipe is my most popular post so far in my blogging career. I have therefore decided to share my white Toblerone Mousse au Chocolate recipe because the two desserts are best when served together.
Ingredients
- 300g white Toblerone
- 2 eggs
- 2 tablespoons powdered sugar
- 4dl cream
Directions
- Break Toblerone into pieces and melt in a double boiler (40 ° C). Remove bowl from water boiler and stir until smooth.
- Mix eggs and powdered sugar in a separate bowl. Beat until mixture is foamy and light.
- Add the chocolate immediately and mix well.
- Beat the cream until stiff and carefully fold into the chocolate mixture.
- Cover the mousse with plastic wrap and place in fridge three to four hours or over night.
To serve:
Scoop the mousse with two spoons, arrange on dessert plates and decorate as desired with whipped cream and fruit.
Wow, sounds tasty.