Toblerone mousse

My boyfriend and I love Toblerone so when I came across this recipe I just had to try it! Making chocolate mousse is really simple, with only 3 ingredients, buuuuuut I recommend you buy a whisk or electric hand whisk because I was only equipped with a fork and making 'stiff peaks' in the egg whites was a challenge to say the least! Nonetheless, it still worked perfectly - this dessert is deliciously creamy, rich and soft. It topped off our salami pasta bake nicely (will post this recipe as well!) You can use any chocolate you like with this recipe; normal cooking chocolate, or anything - I think Cadbury's Wispa would taste yum. However, I liked the Toblerone because it left crunchy bits of almond nougat in the mousse giving it an interesting texture. But don't worry it still has that smooth, airy chocolate mousse texture that everyone loves.

Serves 4

- 200g Toblerone, roughly chopped

- 2 eggs, separated

- 125ml whipping cream

1. Melt 150g of the Toblerone, stirring so it doesn't burn. Cool slightly.

2. Stir the egg yolks into the melted chocolate. Whip the cream until thickened, then fold into the chocolate mixture.

3. In a separate bowl, whisk the egg whites until soft peaks form, then lightly fold into the chocolate mixture. Spoon into 4 glasses or bowls and chill for 3 hours or overnight.

4. Decorate with the remaining Toblerone, and serve.

Enjoy :)

Chocolate mousse cupcakes

I made these for my Dad's birthday last year - they are so much nicer than regular chocolate cupcakes (apart from the amazing mocha ones of course - check sidebar for recipe!) which can often be a bit dry and heavy. These are so light, as it involves a lot of egg white whisking like making chocolate mousse. I love how you use 1/4 - 1/2 of the mixture to frost the cupcakes as well, for a rich icing, so no need to use any different ingredients to make a frosting. 

Makes 12 cupcakes (I halved the recipe when I made them and it made 8!)

Ingredients:

- 4 heaped tbsp plain flour

- 2 1/2 tsp baking powder

- 1/2 tsp salt, plus a pinch for the egg whites

- 300g dark chocolate

- 250g unsalted butter

- 6 eggs, separated

- 200g sugar

- grated chocolate for decoration (I used dark and white chocolate for this)

1. Preheat oven to 180 degrees/gas mark 4.

2. Mix the flour, baking powder and salt in a large bowl.

3. Melt the chocolate and butter (in a pan, or bowl in microwave), until just melted - do not cook!

4. Beat egg yolks and sugar in another bowl until light yellow and foamy. Beat in the melted chocolate mixture until blended.

5. Beat egg whites with a pinch of salt until stiff. Gently fold into the chocolate mixture. Divide this into two parts and put one in the fridge to be used later to frost the cupcakes. Gently whisk the flour mixture into the other half, until completely absorbed.

6. Fill cupcake cases about 2/3 full with the batter, and bake for 15-20 minutes - the cupcakes should be just cooked and moist in the centre. Remove from oven and cool on a cooling rack.

7. When they are cool, frost with remaining chocolate mousse and garnish with grated chocolate, or chocolate sprinkles.

Enjoy :)