- 2 (3.52 oz) Toblerone bittersweet chocolate bars
- 1/3 cup heavy cream
- 3 large egg whites
- 1/3 cup sugar
1. In a metal bowl set over a saucepan of barely
simmering water melt the chocolate with the cream, stirring,
remove the bowl from the pan, and let the mixture cool while
making the meringue.
2. In another metal bowl combine the whites and the
sugar, set the bowl over a saucepan of hot but not simmering
water, and stir the mixture until the sugar is dissolved. With a
hand-held electric mixer beat the meringue for 5 minutes, or
until it holds glossy stiff peaks and is warm to the touch.
Remove the bowl from the pan and continue beating the meringue
until it is cool.
3. Transfer 1 cup of the meringue to a pastry bag
fitted with a small decorative tip, fold the remaining meringue
into the chocolate mixture gently but thoroughly, and divide the
mousse among 6 small dishes.
4. On a baking sheet lined with parchment paper or foil
pipe the remaining meringue into 2-inch strips and bake the
strips in the middle of a preheated 300F oven for 15 minutes, or
until they are lightly golden. Let the meringues cool on the
baking sheet and peel them from the paper. Serve the meringues
with fruit for dipping into the mousse fondues. Serves 6.
Note: The mousse may be made 4 hours in advance and
kept covered at room temperature or it may be made 1 day in
advance, kept covered and chilled, and allowed to come to room
temperature. The meringues may be made 2 days in advance and kept
in an airtight container.