Ingredientes para Toblerone Mousse Fondues With Meringues And Fruit
- Bittersweet Chocolate
- Heavy Cream
- Egg Whites
- 1/2 cup granulated sugar
- Strawberry
- Carambola
- Red Seedless Grapes
- Dried Apricot
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Cómo preparar Toblerone Mousse Fondues With Meringues And Fruit
- Melt 8 ounces of Toblerone chocolate and 1/2 cup heavy cream in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool.
- In a clean, dry metal bowl, whisk together 3 large egg whites and 1/2 cup granulated sugar. Set the bowl over a saucepan of hot (but not simmering) water and whisk until the sugar is dissolved.
- Using a hand-held electric mixer, beat the meringue for 5 minutes, or until stiff, glossy peaks form and the mixture is warm to the touch.
- Remove the bowl from the heat and continue beating until the meringue is completely cool.
- Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip.
- Gently fold the cooled chocolate mixture into the remaining meringue until just combined. The mousse can be made 4 hours in advance and kept covered at room temperature, or 1 day in advance and chilled (allow to come to room temperature before serving).
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Pipe the remaining meringue onto the prepared baking sheet into 2-inch strips.
- Bake for 15 minutes, or until lightly golden. Let cool completely on the baking sheet before peeling from the paper.
- The meringues can be made 2 days in advance and stored in an airtight container.
- Serve the mousse in individual bowls or ramekins. Arrange fresh fruit (such as berries, sliced bananas, or kiwi) around the mousse and serve with the crispy meringues for dipping.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
15g
Carbs
3g
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