Swiss Chocolate Mousse
Serves 4 - Recipe provided by Bob Pritchard
"Totally decadent, simple but classy as a dessert."
100g Toblerone chocolate bar
2 egg yolks
2 egg whites lightly beaten
1/2 cup thickened cream whipped
4 fresh strawberries large
1/2 cup cream (to decorate)
50g milk chocolate grated (to decorate)
In a large bowl melt the Toblerone over hot water. Then, using a wooden spoon, mix in egg yolks, one at a time and beat until smooth and thick.
Followed by folding in the whipped cream and softly beaten egg whites. Do not over whip either, stop when soft peaks begin to form!!
Serve by spooning into 4 individual dessert cups or bowls and refrigerate for several hours until firm.
Note - There is no substitute for Toblerone chocolate.
Decorate with extra whipped cream and a strawberry fan and sprinkle with grated chocolate and serve with a glass of Pfeiffer Late Harvest Muscadelle.