You'll love this Toblerone Mousse, not only incredibly delicious but also super easy to make. An eggless chocolate mousse full of rich Swiss milk chocolate, and honey almond nougat flavours.
Marshmallows take the place of eggs in this recipe giving the mousse a rich silky texture on the tongue. Except for those little tasty Toblerone almond and honey nougat nubbins.
It sets almost immediately, but you will want to give it some chill time, like my nama chocolate recipe, in the fridge before serving. Did I mention it is highly addictive?
Sara xxx
Ingredients
A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.
- Marshmallows: You can use any marshmallows you would like, but I suggest using white ones for colour and the taste of the mousse.
- Thickened cream: Full cream thickened cream that is able to be whipped.
- Water: Hot from the tap
- Vanilla essence: Use good quality vanilla essence, not imitation if you can avoid it.
- Toblerone: I use milk Toblerone for this recipe, but you can also use dark.
- Butter: Let it soften on the kitchen bench before use, makes life easier.
Recipe Alterations
I've used milk chocolate Toblerone in this recipe. You could also use white chocolate or dark chocolate Toblerone. Follow the recipe instructions, and substitute your preferred chocolate.
Go one step further to create a rather impressive dessert pie. Use the Toblerone mousse as a filling for my chocolate cheesecake crackle pie.
Toblerone Mousse Recipe
Scroll to the bottom of the page for a printable version of this recipe.
Put marshmallows, softened butter, chopped Toblerone, and water in a medium-size glass bowl
Place bowl in the microwave. Melt ingredients in 30-second intervals, stirring well after each 30 seconds until completely melted and combined.
Whip cream and vanilla until thick.
Fold Toblerone mixture through cream gently.
Continue folding until all ingredients are combined.
Spoon mixture evenly into 6 small glasses or serving dishes of your choice.
Place in the fridge to chill until you are ready to serve.
Serving Suggestions
It looks lusciously glorious spooned into individual serving glasses. Top with extra whipped cream, mini ones, and a little grated white chocolate. The white chocolate makes it look like snow on the Swiss Toblerone Alps!
You could also spoon the mixture into a large bowl and serve it family style. Simply spoon the mousse out into bowls for serving. Again top with some extra whipped cream.
Sara's Top Tips
Be very gentle-handed when folding the cream through the melted chocolate mixture. The idea is to keep the whipped structural integrity of the cream as you mix it through to give the mouse a light texture.
Can I make Toblerone Mousse in advance?
Yes you can. Simply make it the day before and place it in a Tupperware container or large glass bowl, then you can spoon out individual servings. Or place the mousse in individual serving sized ramekins or glasses. Decorate the day of serving.
Toblerone Mousse
Ingredients
- 150 grams (5.30 oz) white marshmallows
- 50 grams 1.80 oz) butter | soft
- 300 grams (11 oz) Toblerone | milk chocolate variety + chopped
- 60 mls (¼ cup) hot water
- 300 mls 1 ¼ cups) thickened cream | whippable
- 1 teaspoon vanilla extract
Instructions
- Put marshmallows, softened butter, chopped Toblerone, and water in a medium-size glass bowl
- Place bowl in the microwave. Melt ingredients in 30-second intervals, stirring well after each 30 seconds until completely melted and combined.
- Whip cream and vanilla until thick.
- Fold Toblerone mixture through cream gently. Continue folding until all ingredients are combined.
- Spoon mixture evenly into 6 small glasses or serving dishes of your choice.
- Place in the fridge to chill until you are ready to serve.
- Any leftover mousse can be kept until the expiry date of the cream used.
Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
Pamela
Hi, it doesn't say anything about cooling the chocolate temperature before mixing with the cream.
Sara McCleary
Hi Pamela
As you are simply melting the ingredients, by the time you whip the cream it will be cool enough. If you feel the chocolate mixture is too hot, leave it to cool. Just be careful not to leave it too long as it will start to solidify and you won't be able to easily fold the cream through.
Cheers Sara