Three-colour Toblerone mousse

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 498 kcal
, Fat: 35 g
, Carbohydrate: 39 g
, Protein: 7 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chocolate mixture

100 g white chocolate (Toblerone), finely chopped
80 g milk chocolate (Toblerone), finely chopped
100 g dark chocolate (Toblerone), finely chopped
2 ½ dl full cream, whipped until stiff

Ricotta mixture

250 g ricotta
50 g icing sugar
¼ tsp cinnamon

Ripple effect

20 g dark chocolate (Toblerone), shaved into thin strips using a peeler
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One dish (approx. 2 l)

How it's done

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Chocolate mixture

Place each type of chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Using a rubber spatula, carefully fold one third of the whipped cream into each bowl.

Ricotta mixture

Using the whisk on a hand mixer, beat the ricotta, icing sugar and cinnamon until the mixture turns creamy. Carefully mix one third of the mixture into each of the bowls of chocolate.

Ripple effect

Pour the Toblerone mixtures (milk, white, dark) into the dish one after the other, cover and chill for approx. 2 hrs. Shape the mixture into balls using an ice cream scoop, plate up, sprinkle with the chocolate shavings.

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