Toblerone Chocolate Mousse


Many recipes claim to be fool-proof and turn out to involve a thousand ingredients and thirMousse 1ty complex steps. This, however, really is simple, the most difficult part being to pour the mixture into coffee cups; if you can’t manage that then you’ve got problems…

Taken from the Green and Blacks Cookbook. Makes 6 large ramekins or 8 espresso cups:


  • 295g Toblerone broken into pieces (reserve one piece for decoration)
  • 6tbls boiling water
  • 275ml creme fraiche
  • 2 egg whites


  1. Put the broken up toblerone into a bowl and add the boiling water.mousse 3
  2. Place the bowl over a barely simmering pan of water. Stir until melted and remove from heat.
  3. Once cooled and slightly thickened fold in the creme fraiche.
  4. In a separate bowl, whisk the eggs whites until it forms stiff peaks.
  5. Fold in the egg whites into the chocolate mixture.
  6. Pour into coffee cups and leave to set for at least 6 hours
  7. Serve topped with roughly chopped toblerone and homemade biscotti (See previous post: )

Directions for use: Not really directions, I think the empty cups say it all, and no I didn’t eat them all to myself.


Going, Going…..GONE


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