Best 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.

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 MILK CHOCOLATE MOUSSE

Steps:

• Place Toblerone Milk Chocolate and 6 T whipping cream in small heavy sauce pan over low heat. Stir constantly until melted. Do not overheat. As soon as melted, remove from heat and cool at room temperature or in refrigerator until slightly thick. Whip 1/2 c whipping cream until holds a definite shape. Beat egg whites with salt until they hold a soft shape. Gradually add sugar and continue to beat until firm but not dry. Fold all ingredients together only until incorporated. Pour into individual dessert bowls or wine glasses. Cover and refrigerated at least 2 hours.

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.

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.

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.