Toblerone Mousse.



YIELD: 4 portions

3 3oz (90 gram) Toblerone milk chocolate bars, broken into pieces
5 eggs separated
½ teaspoon almond extract
1 cup heavy cream
1 3 oz Toblerone bittersweet chocolate bar, finely chopped

Place chocolate pieces on top of a double boiler and heat over
simmering water just until it melts. The chocolate will not be perfectly
smooth. Remove from heat. Beat egg yolks until light and
mix with chocolate, stirring the blend. Transfer to a large bowl. Beat
the egg whites until stiff but still glossy. Blend in ½ into the
chocolate mixture and stir in almond extract. Fold in remaining egg
whites. Whip the cream until it folds its shape. Fold in half the
whipped cream along with the chopped Toblerone. Portion and chill
for at least six hours and serve with whipped cream.

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