Toblerone chocolate mousse. Of your palate
In our section "From your Paladar" in which our readers send us recipes, I leave you with this one that Silvia sends us: Toblerone chocolate mousse
This mousse recipe is from the book "Chocolate" by Julie Andrieu, which I recommend, offers both classic recipes and other novel and original, a wide variety of preparing chocolate.
When I read the chapter on mousses, I was surprised, I didn't think that there was so much variety, nor so many ways to make it, with cream, butter, water, etc., so I decided to start with this one, "la toblerone", it sounded good, but its flavor I have to say that it surpasses it immensely, it is a delight, its unbeatable texture, truly a delight.
200 gr. chocolate with 70% cocoa, 200 gr. Toblerone chocolate, 100 gr. butter, 100 gr. icing sugar, 5 eggs + 1 white
We melt the chocolate together with the toblerone in a water bath and when we see that it is already melted we add the butter in cubes and stir very well to incorporate it into the mixture until obtaining a homogeneous result. We separate from the fire.
We separate the whites from the yolks, and lightly beat the yolks to energetically incorporate them into the chocolate mixture.
We assemble the six whites in a blender or in the thermomix and just in the middle of the process we add the icing sugar, continue beating until the whites are firm.
We add a part of the whites mounted to the chocolate preparation and mix it delicately, when we see that it is well bound, we add the rest.
Then we will put it in the refrigerator for a minimum of 12 hours, but if you can leave it for 24 hours, its flavor intensifies much more.
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