Swiss

Toblerone mousse

I could only start the recipes with the only one I know by heart, the one that isn't too complicated and that everyone loves. Just that Toblerone is expensive, but that way you don't overdo it and you stay in shape a bit.

Toblerone Mousse (by Betty Bossy, I didn't invent anything, eh)

To remember the quantities, 2-3-4:

– 2 eggs (whole, no need to worry);
– 300 gr. of black, brown or white Toblerone;
– 4dl of whipping cream. (I use 5dl, since that’s how it’s sold, no problem, it makes more)
(ok, and icing sugar if it's dark Toblerone, but I never do that)