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

How to Make Toblerone Mousse

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!

If you’ve never had Toblerone chocolate before, it’s a real rich milk chocolate with a well rounded and depth of chocolate flavor. Did y’all know I took a chocolate class in college? I’m no expert, but I would say the nutty almond flavors are more prominent than bittersweet and dark chocolate, but not quite as sweet as white chocolate. If you’re a chocolate lover (who isn’t?!) this fluffy chocolate mouse recipe will not disappoint at your next holiday party. Or for tonight’s dessert.

Toblerone Mousse Ingredients

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)
• Egg whites from 2 room temperature raw eggs
• 1 pint or ~500 ml of heavy whipping cream

Optional ingredients: espresso powder, strawberries, or chocolate chips would be a great add.

Toblerone Mousse Recipe

1. 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).
   • A double boiler consists of a boiling pot of water with a heat-proof bowl set on top, just above the water.
   • If you’re adding espresso powder to this recipe, once the chocolate is mostly melted add in a spoonful.
2. Separate the egg whites, whip in mixer until fluffy, set aside. You’d like the egg whites to reach the stiff peak form which means the egg whites are smooth, moist, shiny and the tips will stand up straight. Basically, you’re trying to replicate the infamous snowy landscape of the Matterhorn- fitting.
3. Whip the cream until creamy.
4. Add the whipped egg whites to whipped cream with a rubber spatula, folding in.
5. Add melted chocolate to the mixture, folding in.
6. Allow the mousse to set in the fridge for at least 3 hours before serving for good mousse texture.
7. Bonus points for shaved Toblerone on top! Strawberries or Toblerone chocolate chips would also be a nice touch!

Toblerone Mousse Tips

Don’t throw those egg yolks away! Use the leftover egg yolks from this recipe to chef up a creamy salad dressing. Here is a recipe to try. This will minimize food waste and if you chop some romaine lettuce you now have an appetizer + a dessert. If you add protein, you’ll have dinner and dessert. Work smarter, not harder friends!

This is a base recipe that you can easily replace and add ingredients to make it your own. For example, Toblerone isn’t readily available to you, make this classic chocolate mouse with your favorite chocolate bar instead. If you want to be the hostess with the mostest separate this batch into individual servings with parfait cups or cute little mugs and display them on a holiday tray. The mouse will pack a punch and the adorable display will be the talk of the party.

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