Toblerone Mousse Food

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 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 MOUSSE

Steps:

• In a large bowl, whip the cream till thick (approximately 3-4 minutes). Note - if it is a hot room then you should make sure the bowl and beaters are chilled well.
• Melt the chocolate. I use a small metal bowl over a pan with simmering water. Stir carefully and constantly to make sure the chocolate does not burn or stick to the bottom.
• Take the chocolate off the heat and let it cool down for 5 minutes. Then stir in the eggs and mix well. If you put the eggs in too soon, they start to cook in the warm chocolate. If you put them in too late, the chocolate starts to solidify. 5 minutes of cooling is just about right.
• Gently stir the chocolate mixture into the cream (by hand only) until it is completely mixed together and you cannot see any white cream anymore. Scoop it into a nice serving bowl. You can decorate the top if you wish (e.g. fresh berries, roasted coconut, grated chocolate, etc..). Refrigerate at least 2 hours before serving to get a good mousse texture. As this recipe has raw eggs, it must be stored in the fridge and should be eaten as soon as possible.

TOBLERONE CHOCOLATE MOUSSE

Steps:

• In a bowl, whip the cream until just stiff. Place a bowl with the chocolate and 6 tablespoons of water over a pan of simmering water and allow to melt (alternatively this can be done in a microwave on low). Remove from heat, stir and cool slightly. Now beat the egg whites in a clean bowl with a pinch of salt until stiff peaks are formed. Fold the melted chocolate into the cream and then carefully fold in the egg whites. Save the yolks for an omelette or scrambled eggs. Pour into individual glasses or serving dishes and chill for a few hours before serving.

TOBLERONE MOUSSE

Steps:

• Put marshmallows, softened butter, chopped Toblerone, and water in a medium-size glass bowl
• Place bowl in the microwave. Melt ingredients in 30-second intervals, stirring well after each 30 seconds until completely melted and combined.
• Whip cream and vanilla until thick.
• Fold Toblerone mixture through cream gently. Continue folding until all ingredients are combined.
• Spoon mixture evenly into 6 small glasses or serving dishes of your choice.
• Place in the fridge to chill until you are ready to serve.
• Any leftover mousse can be kept until the expiry date of the cream used.

EASY CHOCOLATE MOUSSE RECIPE

Steps:

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

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.