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Toblerone Mousse.


The honey and almond nougat in a Toblerone gives this mousse a pleasant and morish twist.



Ingredients

200g/7oz Toblerone, 425ml/ 3/4 pt double cream, the whites of 3 medium eggs.

Plus, extra double cream and Toblerone triangles for decoration.

Method

  1.  Melt the Toblerone in a bowl over a pan of just-boiled water.
  2.  Whip cream using an electric hand whisk until it just holds its shape. 
  3.  Fold cream into the chocolate using a metal spoon.
  4. Whisk the egg whites until stiff.
  5.  Fold the stiff egg whites into the chocolate-cream mixture until completely blended in. 
  6.  Divide between six glass bowls or dollop into one big one. Then chill in the fridge for at least an hour.
  7. Decorate with swirls of whipped double cream and a Toblerone triangle before serving. 






  



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