1-802-891-6048

  

 Favorite Recipes

Hershey's Cookbook

Search Hershey's Database

Cakes

Chocolate Chip Cake
Chocolate Chip Cheesecake
Chocolate Chip Muffins
Chocolate Mousse Cake
Chocolate Oil Cake
Toilet Cake

Cookies

Double Chocolate Cookies
Milky Way Balls
White Chocolate Macadamia Nut Cookies

Fudge

Hershey's Chocolate Almond Fudge
Chocolate Fudge
Chocolate Peanut Swirl Fudge
Easy Peanut Butter Fudge

Pies

Chocolate Cream Pie
French Chocolate Pie

Puddings / Mousse

Caramel Mousse
Chocolate Mousse
Chocolate Mousse Cake
Chocolate Tiramisu
Heath Bar Mousse
Mars Mousse
Mississippi Mud
Toblerone Mousse Meringues

Truffles

Almond Truffles
Blueberry Truffles
Cappuccino Truffles
Hershey's Irish Truffle Recipe

Others

Chocolate Milk Shake
Choctastic Milk Shake
Chocolate Peanut Butter Clusters
Indoor S'mores
Microwave Campfire S'mores
Old-Fashioned Peanut Brittle Recipe
Raspberry Fantasy
The White Stuff

 

TOBLERONE MOUSSE MERINGUES

Ingredients:

  • 2 (3.52 oz) Toblerone bittersweet chocolate bars
  • 1/3 cup heavy cream
  • 3 large egg whites
  • 1/3 cup sugar

Instructions:

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.


This recipe was brought to you by Gimme Candy and Epicurious Food

The recipe on this page was given to us or was found on the net, a newsgroups or on a product's packaging. If any of the recipes on these pages are yours or if you think I may get in trouble for using them, then please email me and I will give you credit where credit is due.


 Questions/Comments about this site should be sent to webmaster@creativechocolatesofvt.com.