My husband loves chocolate mousse. For his 21st birthday, his "birthday cake" was an enormous bowl of his mom's famous Toblerone Mousse. And a spoon. Unfortunately for my husband, I have never really been able to make a proper mousse. Perhaps my folding technique isn't up to scratch...I've never really figured out what my failing is with mousse. A couple of years ago I cooked up a recipe for a mousse that never fails - largely because it doesn't have egg whites I think. This recipe makes a denser, richer mousse...almost a "chocolate pot". If you use a high cocoa percentage chocolate, you'll need to add a bit of sugar to the cream when you are whipping it. Do be sure to use good quality chocolate.
And yes, this recipe does work with Toblerone.
Chocolate Mousse:
Ingredients
300 grams melted chocolate, recommend bittersweet or 60% dark
300 mls thickened cream
2 eggs, lightly whipped
2 teaspoons vanilla
Method
Melt the chocolate in a medium sized bowl in the microwave until it is completely melted. I microwave for 45 seconds at a time, and stir in between. Usually takes about 3 minutes. Set aside.
In a separate bowl, whip the cream until it is making soft peaks.
In a third small bowl, lightly whip two eggs (just with a fork).
Stir the eggs into the melted chocolate. Stir well until the egg is thoroughly mixed in. Add the vanilla and stir through. Add the cream - one large spoon first (mix it through to loosen the mousse) and then the remainder of the whipped cream. Stir through well, but gently.
Transfer the mousse to serving bowl or individual ramekins and chill for two hours before serving.
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