So I finally started cleaning my room and one of the unexpected outcomes of that was I finally managed to find the card that came with the four Toblerone bars that my friend Chelsea had sent me - two dark and two white. The card was important because along with her usual message, this one came with recipes to turn the bars into chocolate mousse!
The recipes came from The Swiss Cookbook by Betty Bossi, the "Swiss Betty Crocker". Chelsea also helpfully copied out the nutrition information for me - each serving of mousse has nearly 400 calories and about 30 g of fat! Fortunately for my health, she only sent me enough chocolate to make each recipe once.
B. doesn't like dark chocolate, so we chose to make the white Toblerone mousse. I'm sure any white chocolate will do in this recipe, but Toblerone is nice because the nougat adds a bit of nutty crunch. Of course, I wasn't satisfied with just a ramekin full of white stuff, so I took a page from the Cheesecake Café and added raspberries (though B. did stop me from going all out and making a sauce.)
The recipe is super-easy, unless you're stupid like me and cause your chocolate to seize. In that case, do not be like me and throw a mini-tantrum. All you need to do is add a little boiling water - may I suggest from the pot that you are melting your chocolate over? - and your chocolate (and temper) will smooth out again in no time.
White Toblerone Raspberry Mousse
Adapted from The Swiss Cookbook by Betty Bossi
- 150 g (1½ bars) Toblerone white chocolate
- 1 egg, beaten
- 1 cup (250 mL) whipping cream
- ½ cup (125 mL) raspberries
*If your chocolate seizes, stir in boiling water, tablespoon by tablespoon, until chocolate returns to its melted state.
- Melt chocolate in a double-boiler or in the microwave.*
- While chocolate is melting, whip whipping cream (if you don't have a hand mixer, a blender or food processor is also great for this.)
- Remove chocolate from heat and stir in egg. Fold in whipped cream.
- Place a single layer of raspberries at the bottom of a ramekin. Spoon in chocolate mousse until the ramekin is nearly full. Repeat with three other ramekins.
- Refrigerate for at least 3 hours, until mousse is set. Garnish with additional raspberries before serving.Nutrition Info (per serving): 364 calories, 26 g fat (18 g saturated), 19 g carbohydrate (1 g fibre, 16 g sugar), 5 g protein, 40 mg sodium. An excellent source of vitamin A.