Toblerone Chocolate Mousse

Whenever there is a special family occasion requiring dessert, I'm normally the designated baker.  With a hectic few weeks behind and ahead of me I wanted to do something I thought would be simple and a bit different to cake....I checked my recipe books and my 'Recipes I want to try' spreadsheet and stumbled across a Toblerone Mousse a friend AL from church gave me quite a while ago.

I felt a little funny opening the nicely packaged 'Happy Father's Day' toblerone without Dad having seen it.

Having tried Bill Granger's recipe in the past for chocolate mousse, I was wondering why my friend's recipe only has cream and toblerone!  Bill's uses 5 eggs....upon confirmation from AL this morning it is VERY rich!  So I was on track thinking I should combine the recipes as follows:

400g bar of toblerone

300ml cream, whipped

25ml brandy

50ml water

4 egg whites (Bill uses 5 egg whites but why waste an egg yolk!)

4 egg yolks

1. Place the chocolate, brandy and water (oops - I just realised I left the water out and was wondering why the chocolate was looking dry! This corrected itself with the adding of egg yolks) in a heatproof bowl over a saucepan of hot water.  Place over low heat and warm until chocolate has melted.  Leave to cool for 5 minutes

2. In a small clean dry bowl, beat egg whites until stiff peaks form.

3. Add egg yolks to chocolate mixture one at a time (having separated the eggs all my yolks were mixed so I added in 2 batches), beating well after each addition.  

4. Fold cream into chocolate mixture and then fold in egg whites in 2 batches, using a large metal spoon.

5. Pour chocolate mousse into serving bowls or glasses and refrigerate until set.

This made 6 large glass serves.

Served with strawberries, blueberries and more cream!

If you have a real sweet tooth - just do the chocolate and cream - that's got to be the simplest recipe ever!