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Toblerone mousse

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Ingredients

Prep: 20mins (includes cooling), plus 6hrs refrigeration.
Serves 6-8

300g Toblerone, broken into pieces
1/3 cup plus 2 teaspoons (90ml) boiling water
275 crème fraîche or sour cream
2 eggwhites 
 

Method

1. Place chocolate and boiling water in a heat-proof bowl set over a saucepan of simmering water. Melt chocolate, then remove from heat and cool until mixture thickens. Fold in crème fraîche.

2 Whisk eggwhites until stiff peaks form and fold into chocolate mixture. Spoon into bowls or glasses and refrigerate for at least 6hrs.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem

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