This Swiss chocolate bar consists of the good stuff – milk chocolate, nougat, almonds, and honey. It’s known to be in the shape of the Matterhorn, my favorite mountain in the Swiss Alps. In recent years, Alex and I skied here together, relishing in its beauty and of course, having our own photo opp with a Toblerone in front of the Matterhorn. #tourists
Toblerone Mousse is yet another gift bestowed upon me from my husband. Fortunately for me, it’s super simple to make. While growing up in Australia, he learned of the recipe from a Swiss exchange student who was staying with his family. God bless the Swiss!
Note that this is a single batch. You may want to double the recipe for bigger gatherings during the holidays because it’ll go fast 🙂 Also, the more Toblerone you add, the richer the batch will be.
- 7 small Toblerone bars (or 350 grams if you’re using various-sized bars)
- 2 egg whites
- 1 pint or ~500 ml of heavy whipping cream
- Melt the Toblerone on top of a double boiler over low boiling water, stirring carefully and constantly to make sure the chocolate does not burn or stick to the bottom. Set aside to cool for 15-20 minutes (but don’t allow to solidify).
- Separate the egg whites, whip in mixer until fluffy, set aside.
- Whip the cream until creamy.
- Add egg whites to whipped cream, folding in.
- Add melted chocolate to the mixture, folding in.
- Allow the mousse to set in the fridge for at least 3 hours before serving for good mousse texture.
- Bonus points for shaved Toblerone on top! Strawberries are also a nice touch!