Posted on by Jan Perring

Almond & Honey Nougat Chocolate Mousse

 

Almond & Honey Nougat Chocolate Mousse

  • 150 g Toblerone (milk choc & almonds & honey nougat)
  • 2 egg whites
  • pinch salt
  • 1/2 cup cream
  1. Melt chocolate until just warm.
  2. Remove from heat immediately melted and place pan in cold water to cool quickly.
  3. Beat egg whites until stiff, add pinch salt.
  4. Beat cream until soft peaks form.
  5. Fold egg whites and cream and tip choc in and in, folding. Do not overmix. As soon as egg and cream incorporated, stop folding.
  6. Spoon into dishes and refigerate.
  7. Will keep in ftidge 48 hours.

This is a Beverley Sutherland-Smith recipe Given to me by Kate Crowe Feb 2015