Toblerone Chocolate Mousse

Instead of a Hen's night, I had a Kitchen Tea so that I didn't get to the wedding hung over or over-tired. Each person was asked to bring a recipe that was bulletproof,  a plate of said food, and something funny for the kitchen. This recipe was one of them. For a lovely light chocolate mousse with that toblerone nougat overtone, try this one....

Equipment:

• Small saucepan
• Tablespoon measure
• 1/2 cup measure
• Electric hand-held mixer
• 2 cups
• 2 bowls
• 4 wine glasses
• Spoon

Ingredients:

• 150g of Toblerone - one bar
• 5 tablespoons of luke warm water
• 2 eggs
• pinch of salt
• 1/2 cup of cream

Method:

• Put four wine glasses into the fridge to chill.
• Break up the chocolate into pieces (keeping four peaks aside for decoration) and put it in the saucepan with the lukewarm water. Put your extra pieces in the fridge to wait until serving.
• Fill your kitchen sink with a couple of inches of cold water. Put in a handful of ice cubes from the freezer to keep it cold.
• Put it on the smallest ring on your stove on a very low setting - this is the bit you have to watch.
• As soon as the toblerone has melted, put the saucepan in the sink carefully - don't get any cold water in the saucepan, and leave it to cool.
• Separate the yolks from the whites into separate cups- be careful not to get any yolk in the whites
• Using the electric mixer and one of your bowls, beat the egg whites until stiff peaks form, beating in the salt at that point.
• In the other bowl, whip the cream.
• Fold your beaten egg whites into your whipped cream. (This means pour the stiff egg whites into the whipped cream, and gently stir from the bottom to the top, turning the mix over. Only do it a little bit until just mixed, so as not to let the air out.)
• Now fold your cooled melted toblerone into your egg white & whipped cream mix.
• Spoon evenly into your wine glasses, and return to the fridge for half an hour at least - overnight is best, but not more than 48 hours.
• Top each glass with a toblerone peak before you serve them.