Ann Reardon

Chocolate Mousse Dessert Recipe

toblerone mousse dessert recipe ann reardon
 

This is the third episode in The Sweetest Thing series that was funded by Screen Australia and YouTube. I’m normally quite a private person so one of the challenges of filming this series was that it required me to really delve into my personal history to tell stories of my family, university life and, in tonight’s episode, the years that I spent running a youth group. They were amazing times – every Friday night filled with the hilarity and passion that only comes from being around a fantastic bunch of young people. It’s funny but I’m always a bit more nervous about these videos simply because they are more personal. I hope you love it.

Of course, the other ingredient to The Sweetest Thing is my journey around Australia searching for unique desserts. For this episode we spent the day filming in Brisbane, Australia with Brad Jolee the owner and chef at Alchemy. He shows us how to make the most beautiful dessert, a toblerone mousse on a rich chocolate base and a ‘bomb’ on the side.

Toblerone Mousse Dessert Recipe

 
Milk Chocolate Decoration
Silver or gold dust
250g (8.82 ounces) milk chocolate

Temper your chocolate. Blow some gold dust onto a sheet of acetate and then pour the chocolate over the top. Spread out evenly and thinly so it is about 2mm thick.
Allow to set then cut into rectangles. Cut circle shapes out of the rectangles in various places.
Place a sheet of baking paper and a baking tray over the top to stop the chocolate from curling. Then put into the fridge to set hard

 
Toblerone Mousse Recipe
toblerone mousse dessert recipe
110g (3.88 ounces) or 1/3 cup plus 2 Tbsp milk (4% fat)
110g (3.88 ounces) or 1/2 cup cream (35% fat)
30g (1.06 ounces) or 2 egg yolks
13g (0.46 ounces) or 1 Tablespoon of sugar
450g (15.87 ounces) milk chocolate
400g (14.11 ounces) or 1 2/3 cup cream, whipped
2 leafs gelatin [soaked in cold water] or (4tsp powdered gelatin, if using powdered mix with 50millilitres (1.69 fluid ounces) of the cold milk and leave to swell)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tablespoon Frangelico liquor (hazelnut flavored liquor)

Whisk the egg yolks and sugar together until creamy
Bring the milk and cream to the boil then pour over the egg yolk mixture while whisking.
Add the squeezed gelatin and stir until it is melted then add the chocolate.
Stir until the chocolate and gelatin is fully incorporated
Place into the fridge to cool
Once chilled fold in the whipped cream and Frangelico
Place into piping bag ready for service
 
Dark Chocolate Fondant
pastry chef dessert recipe
250g (8.82 ounces) dark chocolate
200g (7.05 ounces) or 3/4 cup plus 3 Tablespoons unsalted butter
10 egg yolks or 150g (5.29 ounces)
250g (8.82 ounces) or 2 cups icing (powdered) sugar
100g (3.53 ounces) or 2/3 cup plain, all-purpose flour

Preheat oven to 180C (356 degrees Fahrenheit) and line a 32cm (12.6 inches) x 26cm (10.24 inches) baking tray with baking paper.
Melt the chocolate and the butter over a Bain Marie or in the microwave.
Whisk together the egg yolks and the icing sugar until creamy, then fold in the sieved flour.
Pour the melted chocolate onto the egg mixture and whisk to incorporate.
Pour onto tray evenly and bang flat on the bench to get all the bubbles out.
Place into oven for 6 minutes, it should still be wobbly in the centre. Take it out and place in fridge to cool, then cut into rectangles.

 
White Chocolate Crumble
chocolate mousse dessert
100g (3.53 ounces) or 3/4 cup almonds, toasted
100g (3.53 ounces) white chocolate melted

Toast the almonds then mix with the melted white chocolate, pour onto tray evenly and place into the fridge to set.
Once hard take out of fridge and allow to sit for 5 minutes then chop roughly with a knife.
 
Isomalt Sticks
tuberose mousse dessert
Isomalt
food coloring (red)

Heat the isomalt with the food coloring until it melts. Allow to start to set then using silicone gloves stretch to form sticks. Store on baking paper in an airtight container until ready to serve.
 
Assembly
Put a rectangle shape of chocolate fondant onto a plate, then pipe 6 cone shapes of toblerone mousse on top of the fondant. Spoon a little of the white chocolate crumble over the mousse then the milk chocolate decoration on top. Garnish with lemon balm, isomalt sticks and a mixed berry nitro bomb on the side.

 
Mixed Berry Nitro Bombs
toblerone mousse dessert recipe alchemy
200g (7.05 ounces) or 2/3 cup mixed berry puree
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp plus 1 tsp cream (35% fat)
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1 Tbsp milk (4% fat)
20g (0.71 ounces) or 1 Tbsp plus 2 tsp sugar
1 lime zest

Bring all the ingredients to the boil in a saucepan then strain.
Pour into creamer and charge with 2 gas canisters.
Give the canister a good shake and then pipe the mousse onto a table spoon, place the mousse into the liquid nitrogen. Allow to cook for 1 minute, then with a slotted spoon take the bomb out of the liquid nitrogen and place onto the dessert. Serve immediately.

With thanks to Brad Jolee from Alchemy in Brisbane Australia for sharing his recipe with us.
alchemy brisbane brad jolee
Copyright 2016How To Cook That

© All Rights Reserved Reardon Media PL 2020

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

44 Comments View Comments

  1. Rating: 5

    Hey Ann
    Can I use less egg yolks ? 10 might finish off all the eggs in my fridge

    Thanks
    Kind Regards

    • Hi Asma, this is a decadent recipe and yes we recommend following the recipe given.

  2. What’s the thing with the circles on top, that he put the red sticks through?

  3. Rating: 5

    hi, i read the recipe for the mousse and it haven’t completed yet, i mean in the videon the milk chocolate is being bain marie, but you don’t put it in recipe above, and there are 2 type of milk and thar is cold milk and 4% fat milk, when should i use it? it’s not written in the recipe, i wish the recipe will be much clearer, thanks in advance

    • Hi Kemala, The recipe states milk with 4% fat, which is standar whole milk in Australia. The recipe also asks for cream. If you click on the link it will take you to a page that discusses cream and what is best to use as many countries have different types and names for cream. IN Australia standard cream would have around 35% fat: https://www.howtocookthat.net/public_html/cream-use/

  4. Dear Ann,
    I would like to ask regarding the toblerone mousse recipe, instead of hazelnut flavour liquor what else i can use in the recipe. Please suggest

    Thanks
    Regards

    Sabeen ahmed

    • Hi Sabeen, for a toblerone flavour you will need the hazelnut flavour but you can change the liquor flavour to something else. You could do a chocolate liquor or an irish cream or even maybe an orange flavoured liquor. If you don’t want a liquor flavour then replace with a non-alcoholic flavour.

  5. Rating: 5

    This is reaally nice and tasty dessert

  6. Rating: 5

    Hi Ann, I want to ask can I use cream anchor for the cream and rum to change the hazelnut flavoured liquor?? Thankyou 🙂

  7. Hi Ann, I’m just wondering what’s the oven temp for the chocolate fondant? My oven is fan force should I used the fan or not?

    • Hi Maryann, Which recipe are you referring to? Is it this one: https://www.howtocookthat.net/public_html/warm-chocolate-melting-cake/ . If Yes, use the fan force feature and set your oven about 375F or 190C.

    • Hi Maryann, Oven temp is 180° C, the Chef says in for 6 minutes (depends on the oven, evey oven is different) I don’t know if you need the fan. anyway it should be wobbly but not runny in the middle

  8. Rating: 5

    I really like the moose it’s so can you make a finding dory cake

  9. Rating: 5

    I think this dessert and all your other videos are amazing! I was just wondering, for the toblerone mousse, do I use toblerone chocolate or just any milk chocolate? 🙂

    • just any milk chocolate will be fine … PS. make sure you watch my Giant Toblerone video that is going on the channel tonight 😀

  10. Rating: 4

    Hello Ann!
    I just tried making the Chocolate Fondant, and when it finish baked, the inside is still a bit runny, does it suppose to be like that or I need to bake it a bit longer? I put it in the freezer and it hold up it shape but it start to melt when it warms up. Also, can I reduce the amount of egg yolk and just use whole eggs instead? I have a lot of egg white leftover now that I don’t know what to do hahaha
    Thank you 🙂

    • Hi Maru, If you are making chocolate fondant it is supposed to be a bit soft in the middle but not runny. Maybe it needed a little longer?With the left over egg whites, I would make a pavlova or meringues.

  11. This is a wonderful dessert. But how many portions is this recipe?
    Kind Regards
    Manu

    • Hi Manu, It will depend on the size of your servings. The chef divided his base into 8 generous portions, though you could make yours smaller.

  12. Rating: 5

    hey Ann, I just love your videos but one problem, I dont have a microwave nor do I have an oven so can you tell me any other appliance that I can substitue for cakes and stuff?????anyway thanks for the terriffic recipes that you share with the World just love them.

    • You can use a double boiler by placing a bowl on top of boiling water. Hope it helpes!

  13. Rating: 5

    Is there anything I can substitute the liquor with? I’m a kid and would rather not use alcohol. Thank you!

    • Hi Jean, You can easily leave the liqor out of this recipe. We think of toblerone being more of a honey nougat flavour rather than hazelnut anyway.

  14. As a Swiss guy, I have to tell you, that it’s a false flag calling simple chocolate “Toblerone”. Thats not the same and it never will be. Real Toblerone has little crunchy pieces in it. You just used plain, simple chocolate.

    • Hi Glenn, yes I questioned the naming of this dessert too, I was expecting nougat. That is what the restaurant calls it – I think because of the liqueur they use in it? It tastes good though.

  15. Rating: 5

    HI Ann – love this dessert. We gave it a go yesterday and it turned out really well. Only question I have is regarding the mixed berry Nitro bombs. Where do we get the liquid nitrogen in WA? We would love to give that part a go too. Congratulations on your success – I have enjoyed watching you and Dave on your journey. Kerryn

    • Hi Kerryn, BOC gasses supply liquid nitrogen in WA. I am not sure of their prices as you have to sign in to get the costs.

  16. Rating: 4

    Hey, i like your recipes and all that but the mousse recipe is really comfusing, specially with what you’re supposed to do with the first part of the cream

    • Hi S, with the first part of the cream you are making an anglaise or thin custard… Whisk the egg yolks and sugar together in a bowl until creamy
      Bring the milk and cream to the boil in a saucepan. Then pour the hot cream & milk over the egg yolk mixture while whisking.
      Hope that helps

  17. Can you make a figure skate cake?⛸

    • Rating: 5

      Yeah Ann
      Could you please make a figure skate of synchronised skating cake because my skating team is going to states

  18. Rating: 5

    Amazing! Love this dessert! Thank you so much Ann for being so sweet!! <3

    • thanks Blogger Girl

  19. Rating: 4

    When you eat the liquid nitrogen bomb there is steam coming out of your nose! I hope you make a harry potter desert

  20. Rating: 5

    I think you are a most enterprising young lady. Congratulations on your success with the series. How exciting for you all. I love your videos and have been watching for a couple of years now. You have stunning ideas and your specialty cakes and sugarcraft are awesome. Thank you so much. Best wishes fir future undertakings. I’m sure they will all be as enlightening as past ones. Regards. Lindy

    • Thanks so much Lindy and thanks for being such a loyal subscriber

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