This is a deliciously creamy chocolate mousse, and easy to make as well!
100g Toblerone chocolate
2 eggs separated
1/2 cup thickened cream, whipped
Melt chocolate in a large bowl over simmering water. While chocolate is melting, whip cream and beat egg whites until frothy. Remove the chocolate once it has completely melted and add egg yolks. Beat with a wooden spoon until thick and smooth. fold in whipped cream (I found tilting the bowl at an angle helped with this) and then softly beaten egg whites. Spoon into cups or bowls and refrigerate for several hours or until firm. This recipe tastes amazing when topped off with extra whipped cream, strawberries and shaved chocolate.
Recipe sourced from The Best of the Australian Women's Weekly Cookery, Pamela Clark, 1989.
100g Toblerone chocolate
2 eggs separated
1/2 cup thickened cream, whipped
Melt chocolate in a large bowl over simmering water. While chocolate is melting, whip cream and beat egg whites until frothy. Remove the chocolate once it has completely melted and add egg yolks. Beat with a wooden spoon until thick and smooth. fold in whipped cream (I found tilting the bowl at an angle helped with this) and then softly beaten egg whites. Spoon into cups or bowls and refrigerate for several hours or until firm. This recipe tastes amazing when topped off with extra whipped cream, strawberries and shaved chocolate.
Recipe sourced from The Best of the Australian Women's Weekly Cookery, Pamela Clark, 1989.