Silky smooth, light as air, and filled with Toblerone’s famous nougat crunch, this Toblerone mousse is the kind of dessert people never forget. It looks elegant, tastes indulgent, and takes just 15 minutes to prepare. With a short ingredient list and no complicated steps, it’s a reliable crowd-pleaser you can make ahead and serve chilled for maximum flavour.
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I’ve been making this mousse for over 20 years and it’s always the first dish to vanish from my Christmas table. The combination of Toblerone’s creamy sweetness and the richness of dark chocolate gives it the perfect balance. I love pairing it with Chantilly Cream or Macerated Strawberries for a fresh, vibrant contrast. It’s a no-bake dessert that’s as stress-free as it is impressive.
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Why You'll Love This Recipe
- Light and airy: A melt-in-the-mouth texture that still feels decadent.
- Perfect chocolate balance: Toblerone adds sweetness and crunch, dark chocolate adds depth.
- Make-ahead convenience: Chill overnight for easy entertaining.
Recipe Ingredients
- Toblerone chocolate (milk or dark)
- Dark chocolate
- Unsalted butter
- Eggs (separated)
- Thickened cream
See recipe card for full list of ingredients and quantities.
How To Make Toblerone Mousse
- Step 1: Melt the chocolate
Place Toblerone, dark chocolate and butter in a saucepan over low heat. Stir until smooth.
- Step 2: Add the yolks
Turn off heat. Add egg yolks one at a time, mixing well after each. Let cool completely.
- Step 3: Whip cream and egg whites
Whip cream to soft peaks. In a separate bowl, whisk egg whites to stiff peaks. Fold a little cream into the chocolate to loosen it.
- Step 4: Fold and chill
Gently fold in (in thirds) remaining cream, then egg whites. Spoon into glasses or a serving bowl and refrigerate for at least 4 hours or overnight.
Hint: Let the chocolate mixture cool completely before folding in cream or egg whites. This ensures the mousse stays light and airy.
"The best mousse ever!"
I always make a triple batch for our family at Christmas.
Substitutions & Variations
White Chocolate and Raspberries: Replace Toblerone with white chocolate and fold in fresh raspberries.
Boozy Twist: Stir in a splash of Baileys, Kahlúa, or Cointreau before chilling.
Extra Sweet: Use milk chocolate instead of dark for a sweeter chocolate mousse.
Equipment
I whip the cream in a large glass jug, then use the same jug to pour the mousse neatly into individual glasses.
A handheld electric mixer is ideal for whipping the cream and egg whites. Use the whisk attachment for the egg whites and the beaters for the cream.
Storage
Fridge: Keep covered for up to 3 days.
Freezer: Not recommended as the mousse can split on thawing.
Make-Ahead: Best made 24 hours ahead for peak flavour and texture.
Top Tip
Serve in individual glasses topped with Chantilly Cream and finely grated dark chocolate for an easy yet elegant finish.
FAQ
Melt Toblerone, dark chocolate and butter, stir in yolks, fold through whipped cream and egg whites, then chill until set.
Yes. This recipe uses raw eggs for a traditional mousse texture. Use pasteurised eggs if preferred, but always use eggs with clean shells.
Rather than setting it in one large bowl, pour it into individual glasses
Recipe
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, dark chocolate and butter in a medium saucepan and cook over low heat, stirring with a rubber spatula until the chocolate has melted. Remove from heat.
- Add the egg yolks, one at a time and stir until combined.
- Allow the mixture to cool completely (put it in a large mixing bowl, to cool down faster).
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 Chantilly cream and chocolate shavings, if desired.
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Sandra says
Thank you for sharing this recipe