Toblerone Chocolate Mousse





Dark Toblerone Mousse (6-8 servings)

300 g (10 ounces) dark Toblerone, broken into large pieces Ample boiling
water 2 eggs 2 tablespoons confectioners' sugar 4 dl (1/2 cup plus 2
tablespoons) cream

Place the Toblerone in a bowl and cover it completely with boiling water.
Allow it to stand briefly, until the chocolate softens. The chocolate should
not lose its shape; the proper degree of softness is reached when a wooden
skewer can be inserted easily into the chocolate. Carefully pour off the
water. In a separate bowl, beat the eggs and sugar together until light. Add
the softened chocolate and blend well. Beat the cream until stiff peaks
form, and fold it carefully into the chocolate mixture. Chill two to three
hours. To serve, use two spoons to scoop out balls of mousse. Arrange them
on a serving platter and decorate them with additional cream.





Toblerone Chocolate Mousse





White Toblerone Mousse (6-8 servings)

300 g (10 ounces) white Toblerone, broken into pieces 2 eggs 4 dl (1/2 cup
plus 2 tablespoons) cream

Place the Toblerone in a bowl and cover it with moderately hot water until
it melts. Pour off the water, remove the chocolate from the bowl and beat it
until smooth. Add the eggs and blend well. Beat the cream until stiff peaks
form, and fold it carefully into the chocolate mixture. Chill two to three
hours. To serve, use two spoons to scoop out balls of mousse, arrange them
on a serving platter and decorate them with additional cream.

TIP: Serve dark and white mousse together!





Toblerone Truffles



1,5dl (9 tablespoons) cream (for white truffles, only 1 dl (6 tablespoons))
300g (10 ounces) Toblerone, broken into bits Tobler powdered chocolate (for
white truffles, confectioners' sugar) 100g (3 ounces) Toblerone for coating

Heat the cream in a saucepan. Add the chopped Toblerone, allow it to melt,
and blend. Chill the mixture for two to three hours. Form balls with the
help of the powdered chocolate (for white truffles, use confectioner's
sugar). Chill again. To coat, melt the Toblerone in a double boiler or
bain-marie. Set it aside to cool slightly, until it becomes thick. Place a
small amount of chocolate in one palm, roll the chilled balls in it to coat
them, and then roll them immediately in powdered chocolate (for white
truffles, powdered sugar). Chill once more.





Toblerone Fondue (4 servings)



1 dl (6 tablespoons) cream 300 g (10 ounces) Toblerone 2 tablespoons cognac
(optional) 40-50 bite-sized pieces of fruit (apple, pear, pineapple, etc.),
orange slices, bread cubes or cookies

Warm the cream in a saucepan. Add the Toblerone and melt it, stirring until
smooth. Add the cognac if desired. It's that simple!

Serve in a small fondue pot made of stoneware or copper. Dip the fruit,
bread or cookie pieces in the fondue to surround them with chocolate, and
enjoy!

IMPORTANT: To best savor the incomparable taste of milk chocolate, almonds
and honey, don't serve the fondue too hot.

A TIP, in the unlikely event that there are leftovers: before the fondue
hardens completely, make truffles. Shape the chocolate into small balls
using two teaspoons. Very simple, and absolutely delicious.