200g Toblerone (I used milk but dark chocolate would be good) Roughly chopped
450ml Double cream
3 medium egg whites
Milk Chocolate curled to decorate1 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.
This recipe is an adaptation from the Good Housekeeping Christmas Magazine 2011
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