Easy Toblerone Mousse (Only 5 Ingredients!)
This crunchy, light, and outrageously chocolatey Toblerone Mousse is a no-fuss dessert you’ll make again and again. With just 5 ingredients, it’s rich, creamy, and packed with that iconic Toblerone nougat crunch. It’s rich, fluffy, and has the perfect balance of sweet and dark chocolate. Plus, you can prep it in 15 minutes! Whether you serve it in elegant glass jars or a big communal bowl, it’s always a crowd-pleaser.
This is the Christmas chocolate mousse dessert that’s always first to vanish from my Christmas table. I serve it alongside my Christmas Pavlova and Figgy Pudding—and honestly, my family would disown me if I skipped it! If you’re looking for a chocolate mousse with Toblerone or a make ahead mousse dessert for Christmas, you’re in the right place! Make it the day before Christmas and you’ve ticked off dessert without breaking a sweat.
❤️ Why You’ll Love This 5-Ingredient Chocolate Mousse
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Quick and easy – ready in 15 minutes, no fancy steps.
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Made with real Toblerone and dark chocolate – total chocolate heaven.
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Light and fluffy texture – it’s seriously like a chocolate cloud.
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Make-ahead friendly – chill overnight for stress-free entertaining.
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Perfect for Christmas or dinner parties – dress it up or simply serve as is.
🍫 Key Ingredients
All you need are five simple ingredients to make a Toblerone Mousse —plus a little patience while it chills!
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Toblerone chocolate – for that signature flavour and nougat crunch.
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Dark chocolate – balances the sweetness and adds depth.
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Unsalted butter – smooths out the mix.
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Eggs (separated) – for structure and lightness.
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Thickened cream – makes it dreamy and mousse-y.
🍯 Variations & Substitutions
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Milk chocolate with the Toblerone works just as well for a sweeter twist.
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Add liqueur – a splash of Baileys or Cointreau for adults-only mousse.
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Top with berries – raspberries, strawberries or cherries balance the richness.
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Make it dairy-free – use plant-based cream and a vegan dark chocolate (note: Toblerone itself contains dairy).
🥣 How to Make Toblerone Mousse (Step-by-Step)
This Toblerone Mousse with raw eggs is a classic, European-style mousse—light, airy, and no gelatin needed.
1. Melt the chocolate
Place the Toblerone and dark chocolate in a saucepan and gently melt over low heat, stirring until smooth.
2. Add butter and egg yolks
Stir in the butter until melted. Add egg yolks one at a time and mix until smooth. Cool completely.
3. Whip cream & egg whites
While the chocolate cools:
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Whip the cream until soft peaks form.
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In a separate bowl, whisk the egg whites to stiff peaks.
4. Fold everything together
Fold some cream into the chocolate mix to loosen it. Then alternate folding in the rest of the cream and egg whites until combined.
5. Chill
Spoon or pipe into jars or a serving bowl. Refrigerate for at least 3 hours (preferably overnight, especially if it’s in one big bowl).
👩🏼🍳 Expert Baking Tips
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Cool is key: Let the chocolate mixture cool completely before folding in cream or egg whites.
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Be gentle when folding: Use a rubber spatula and a light hand to keep it airy.
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Chill overnight for the best flavour and texture.
I often make this mousse the night before a party, which saves me loads of time on the day (and makes me feel like I’ve got my life together).
🫙 Storage Suggestions
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Fridge: Store covered in the fridge for up to 3 days.
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Freezer: Not recommended—chocolate mousse tends to split and go grainy when frozen.
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Make-ahead: Best made 24 hours ahead for peak flavour and fluff factor.
🍽️ Serve With
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Other Favourite Christmas desserts like my Mini Pavlovas
- Top it with Chantilly Cream and chocolate shavings
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Fruit platters – strawberries and orange slices work beautifully
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Espresso or liqueur – for an elegant grown-up dessert
❓ Frequently Asked Questions
Can I make this mousse without raw eggs?
The eggs aren’t cooked, so if you’re pregnant or immunocompromised, this one may not be for you. Australian Eggs recommends using an egg separator rather than the shell, and always buying fresh, clean eggs.
Is Toblerone mousse safe to eat?
Yes, I’ve been making it for 20+ years with no issues. But if you’re unsure, check out this article from Australian Eggs.
Can I double the recipe?
Absolutely! Just make sure you have enough bowls and fridge space.
💌 Stay Connected
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📸 Share Your Dessert!
If you make this Toblerone Mousse, I’d love to see it!
Tag me on Instagram @apple.cake.annie or use the hashtag #applecakeannie.
And don’t forget to leave a comment or rating below – it makes my day!
🍫 5 More Easy Chocolate Dessert Recipes I know You’ll Love
- Pots de Créme
- Chocolate Self-saucing Pudding
- No Churn Nutella Ice Cream
- Chocolate And Raspberry Tart
- Chocolate Meringues
Toblerone Mousse
Ingredients
- 200 g Toblerone chopped
- 30 g Dark chocolate best quality buttons, or chopped
- 30 g Unsalted butter chopped
- 3 Eggs separated
- 300 ml Cream
Instructions
- Place the Toblerone and the dark chocolate in a medium saucepan and cook over low heat, stirring with a rubber spatula until the chocolate has melted. Remove from heat.
- Add the butter and stir until melted.
- Add the egg yolks, one at a time and stir until combined.
- Allow the mixture to cool completely.
When mixture has cooled
- Use a hand mixer to whip the cream until thick.
- Now whisk the egg whites until stiff peaks form.
- Take some of the cream and gently fold it through the cooled chocolate mixture.
- Now fold through a third of the egg whites and continue to alternate between the cream and egg whites until everything is combined.
- Pour into serving bowl or individual glasses and refrigerate for several hours (preferably overnight).
- You can decorate with extra whipped cream and chocolate shavings, if desired.
