Are you looking for something delicious to make over Easter with all that chocolate? Over to VICTA Young Ambassador Harriet who has the perfect recipe to share with you!

Photo shows Harriet smiling with two bowls of delicious Toblerone Mousse each decorated with a mini egg. 

Here is a very simple recipe for a delicious Toblerone mousse that you can enjoy making this Easter. It only takes 10 minutes to make and has to be left for about 4 hours in the fridge to set. I tried to make it a little healthier by using a dark Toblerone, but milk Toblerone works just as well.

Toblerone Mousse Recipe

Ingredients

  1. 300 grams of Toblerone chocolate, broken into pieces
  2. 275Ml Crème Fraiche (you can buy a 300Ml tub if this is easier)
  3. 2 egg whites.

Method

  1. Place the chocolate pieces in a bowl suspended over a saucepan of barely simmering water. Make sure the bowl is suspended above the water and not touching it.
  2. Stir the chocolate pieces until they are melted. Alternatively melt the chocolate in the microwave in a suitable bowl but only on a medium heat, stirring every 30 seconds for about 2 minutes until melted.
  3. Remove from the heat and cool the chocolate slightly.
  4. Fold in the crème fraiche.
  5. If you find it difficult to separate eggs, you can buy an egg separator from Amazon. Place the egg separator on the edge of a cup, break the egg into it and the white should run through clearly. Put the yolks into the fridge ready to use for another recipe! In a separate bowl, whisk the egg whites until stiff peaks form. I use a mixer but you can use a hand whisk if you have strong arms. When stiff you should be able to hold the bowl over your head without them coming out of the bowl! Otherwise dip your finger in and check that they feel stiff and not at all runny.
  6. Fold the egg whites into the chocolate mixture.
  7. Spoon the mixture into 6 small bowls or cups or glasses.
  8. Refrigerate for 4 hours ideally before eating.
  9. Decorate with mini eggs for Easter.

Let me know if you try and make it yourself!

By Harriet Smith

Find more recipes from Harriet over on her blog Harriet’s Blind Kitchen >