Zutaten für Swiss Tobleronemousse
- 8 ounces Toblerone chocolate
- 2 large eggs
- Icing Sugar
- Whipping Cream
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Zubereitung von Swiss Tobleronemousse
- Finely chop 8 ounces of Toblerone chocolate and place it in a heatproof bowl.
- Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is completely melted and smooth.
- Remove from heat. Whisk in 1/4 cup granulated sugar and 2 large eggs until the sugar is fully dissolved and the mixture is light and fluffy.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until just combined. Be careful not to overmix.
- Pour the mousse into four individual serving dishes or a larger bowl.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, garnish with additional chopped Toblerone (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
50g
Fat
262g
Carbs
12g
