Best Bettys Toblerone Chocolate Mousse Egg Free Recipes
TOBLERONE MOUSSE
A super easy Toblerone Mousse which will be ready in a flash. Delicious using swiss milk chocolate an no eggs!
Provided by Sara McCleary
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Put marshmallows, softened butter, chopped Toblerone, and water in a medium-size glass bowl
- Place bowl in the microwave. Melt ingredients in 30-second intervals, stirring well after each 30 seconds until completely melted and combined.
- Whip cream and vanilla until thick.
- Fold Toblerone mixture through cream gently. Continue folding until all ingredients are combined.
- Spoon mixture evenly into 6 small glasses or serving dishes of your choice.
- Place in the fridge to chill until you are ready to serve.
- Any leftover mousse can be kept until the expiry date of the cream used.
Nutrition Facts : Calories 567 kcal, Carbohydrate 52 g, Protein 3 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 86 mg, Sodium 107 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
CHOCOLATE MOUSSE
So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 4
Steps:
- Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g
EASY CHOCOLATE MOUSSE WITHOUT EGGS
My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.
Provided by Stephanie Martins
Categories World Cuisine Recipes European French
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Place chocolate chips in a large bowl.
- Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
- Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
- Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
- Spoon into glasses and refrigerate until firm, at least 3 hours.
Nutrition Facts : Calories 510.8 calories, Carbohydrate 29.1 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 28 g, Sodium 38.9 mg, Sugar 23.1 g
EASY TOBLERONE MOUSSE
A handful of ingredients, a few quick steps and a decadent dessert awaits! Make sure to factor in chilling time if making it for tonight.
Provided by Baked by Belle
Categories Dessert
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 3
Steps:
- Place chopped Toblerone in a heat-proof bowl over a saucepan of simmering water. Make sure bowl doesn't touch water or chocolate may be ruined.
- Stir until melted, then set aside to cool slightly.
- Beat the 2 egg whites until fluffy.
- In a different bowl beat cream.
- Stir the 2 egg yolks into the cooled chocolate.
- Gently fold in cream, then egg whites into the chocolate mix. Try to maintain the 'lightness' of both items.
- Share between 4 glasses [it looks great in a martini glass]
- Place in fridge for at least 3 hours.
Nutrition Facts : Calories 124, Fat 11.7, SaturatedFat 6.5, Cholesterol 138.9, Sodium 45.2, Carbohydrate 1.1, Sugar 0.2, Protein 3.8
TOBLERONE CHOCOLATE MOUSSE
Okay here it is, my personal favourite mousse. I made this for my husband on our second date. We were married 5 months later, easy and fantastic.
Provided by cookingpompom
Categories Dessert
Time P1DT5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate in a microwave safe bowl in the microwave. Melt in 30 second intervals and stir after each 30 seconds, even if it does not look like it needs it, give it a stir.
- Place cream in a large bowl and beat until thick and well beaten. Do not under beat as you need the weight of the thick cream to ensure a good mousse.
- Place 2 spoonfuls of cream into the melted chocolate, stir until incorporated.
- Pour all the chocolate mixture into the cream and gently fold through.
- Place spoonfuls into 6 small bowls or champagne glasses.
- Refrigerate for a minimum of 1 hour.
- Top with a little extra cream and an additional toblerone triangle on each serving.
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