OH! Magazine - Australian Version June 2015 | Page 17

PHOODIE

PHOODIE’S TOBLERONE MOUSSE

www.phoodie.com.au

( OH YUM )

Phoodie shares her favourite three-ingredient dessert.
What you’ll need:
400g Toblerone (You can use Dark Choc Toblerone if you
like but I use Milk Choc Toblerone), roughly chopped
2 cups thickened cream
210g white marshmallows (note: I used pink and white,
but I recommend using white only if you want to get
more of the Toblerone flavour)
For stage 2:
2 cups thickened cream, whipped
250g Toblerone, roughly chopped (for decoration)

How to make it:
1. Place the chopped Toblerone in a large microwave safe
bowl with the cream and the marshmallows, and stir
thoroughly.
2. Mircrowave on high for around three minutes using
30-second intervals ( be sure to stir it every 30 seconds
to ensure it does not burn) Note: it may take more or less
than 3 minutes in your microwave. The aim is to simply
melt all of these ingredients together. You could also do
this on the stove, either directly or using a bain marie –
but make sure to stir it, so it doesn’t burn!
3. Remove mixture from microwave and give it a good stir
with a whisk, then set aside on your bench for it to cool
completely.
At Stage 2 you’ll add the whipped cream to the cooled
Toblerone mixture.
4. Start by folding it through with a spatula and then use a
whisk to combine it at the final stages. The mixture
should be very smooth, you don’t want any random
lumps of cream; but remember, the melted Toblerone
will mean that there are some almond and nougat lumps
and that’s all good!
5. Divide the mixture into 12 small cups / bowls / tea cups
/ whatever you like, and place into the fridge for about
45 minutes or so – until the top layer slightly sets.
6. Remove from fridge and top each serve with a generous
sprinkling of chopped Toblerone. Place back into fridge
to set, preferably overnight, or for at least eight hours.
This taste s sensational and can be made a day or a day
and a half in advance.

( OH! MAGAZINE ) JUNE 2015

17