chocolate mousse

One of our favourite desserts to treat ourselves and our dinner guests with is a toblerone chocolate mousse. It is quick and easy to make in the morning and then by the time you are ready to serve all you need to do is get them out of the fridge! Easy! We have always used the Women’s Weekly recipe and adjusted it slightly. Enjoy!
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300ml thickened cream (whipped)
250g Toblerone chocolate (one big toblerone broken into it’s triangles)
3 eggs (separated and at room temperature)
30 g unsalted butter
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Melt chocolate and butter in a large glass heatproof bowl over large saucepan of simmering water (do not allow water to touch base of bowl). Remove from heat. Stir in egg yolks; cool.
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Beat egg whites in a small bowl with electric mixer until soft peaks form. 

Fold cream into chocolate mixture then fold in egg whites. Do not mix too much. 
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Divide mousse among serving glasses or dishes; refrigerate for 3 hours or overnight. Serve topped with whipped cream and a little flakes of toblerone if desired. 
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