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Chocolate Honey Nougat Mousse

200g Toblerone (I used milk but dark chocolate would be good) Roughly chopped
450ml Double cream
3 medium egg whites
Milk Chocolate curled to decorate
1 tbsp Dark rum

Melt the Toblerone in a heatproof bowl over a pan of gentle simmering water, making sure the bowl does not touch the water.

Meanwhile, whip the cream until it just begins to hold shape. Quickly fold in the warm chocolate using a large metal spoon along with the rum.

In a clean, grease free bowl, whisk the egg whites until stiff, then fold into the chocolate mixture. Divide the mixture among 8 small glasses or pots, decorate with the milk chocolate curls (using a potato peeler along the long side of a bar of chocolate) and chill for 1-2 hours until set.

This recipe is an adaptation from the Good Housekeeping Christmas Magazine 2011
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