13 janvier 2007
Toblerone Chocolate Mousse
It's been a long time (months, actually) since I was looking for an original chocolate mousse. I had tried white chocolate mousse ( a bit nauseating, but that is my very personal opinion), very very dark chocolate, any kinds of flavours (rum, grand-marnier, brandy, even bailey's), when I saw the Toblerone recipe in Pascale Weeks' cookbook . By the way, this book had been offered to me last december for my birthday, and it contains many great recipes (both simple and creative).
Here it was , THE chocolate mousse recipe that would satisfy the entire family.Moreover, I have to confess that I love Toblerone Chocolate. I am sure you do, too ! These one-of-a-kind triangular shape treats, enriched with honey and almond nougat, are to die for, aren't they ? Did you know that the name "Toblerone" was a contraction of "Tobler" (the manufacturer's family name) and "torrone" which is an italian nougat specialty ? And that the very first toblerone came into market in 1908, in Bern Switzerland ?
The following recipe is super simple, and will take only 25 minutes for the greatest pleasure of all your family members. The consistency is very firm and the almond nougat bites are very pleasant in the mouth.
Toblerone Chocolate Mousse
Mousse au Toblerone
Pour la recette en Français, contactez-moi !
You need for 6 servings :
25cl (1 cup) cold liquid whipping cream
200g (7 oz) milk toblerone (the beige carton)
50g (1.8 oz) dark chocolate
3 egg whites
1 pinch of salt
Put a large bowl, and the liquid cream in the freezer for about 20 minutes.
Melt the 2 chocolates over a double boiler. Mix until a smooth consistency.
Beat the very cold whipping cream in the cold bowl until stiff (you obtain a whipped cream, or Chantilly).
Beat egg whites with a pinch of salt, until they stand in peaks.
Combine the egg whites with the melted chocolates, then the whipped cream . Carefully mix, lifting rather than stirring. Pour in individual ramequins and refrigerate for at least 3 hours.
Commentaires
Hi Anne,
as a self-confessed toblerone addict you can't imagine how pleased i am with this recipe.
Love
- fanny
Anne-
I love Toblerone! This looks so good and easy, Chris' mouth is watering, I will have to make it. I was allergic to white chocolate as a kid and my other siblings got to eat regular chocolate..talk about nauseating!
Elle me plaît cette mousse.
Fanny : Je comprends complètement ton addiction ! Ton site est très joli, par ailleurs !
Robin : Thanks my friend !
Hélène : Merci, et elle est aussi délicieuse que simple à réaliser.
c'est tellement bon le toblerone
quel crime d'utiliser du toblerone pour une mousse au choc ! t'exagère tata ! lol
miam !!!
houlalala ! mais c'est qu'elle a l'air bonne cette mousse ! En plus avec du toblerone !
Je sens que ce blog va me plaire ...
Hummmmm!
Ca à l'air très bon!!! che buono il toblerone e il cioccolato!!!!
the photos look great!!
i recently made this recipe but from the toblerone website itself and it said to add whole eggs instead of just egg whites or seperating the egg whites and egg yolks.the mousse came out great but didnt get the bubble effect you have in the photos. ive come across a variety of recipes that either say whole eggs or just the whites etc.. is there any difference?
the photos look great!!
i recently made this recipe but from the toblerone website itself and it said to add whole eggs instead of just egg whites or seperating the egg whites and egg yolks.the mousse came out great but didnt get the bubble effect you have in the photos. ive come across a variety of recipes that either say whole eggs or just the whites etc.. is there any difference?
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