Swiss Toblerone Souffles Recipes

SWISS TOBLERONEMOUSSE

Steps:

• Chop the chocolate up coarsely and put into a bowl or double boiler.
• Set bowl over boiling water to melt the chocolate.
• Stir in the sugar and eggs until the until the sugar has desolved and chocolate is melted and is lighter in color.
• Remove from heat.
• Whip the cream and fold into the chocolate mixture.
• Pour into 4 individual serving dishes or leave in bowl.
• Refrigerate for at least 3 hours before serving.

TOBLERONE SOUFFLE

Steps:

• Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
• Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
• Preheat oven to 400°F Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.).
• Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.

TOBERLONE SWISS CHOCOLATE FONDUE

Steps:

• In double boiler melt chocolate. Add cream, butter and salt.
• Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
• Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed cream.

TOBLERONE CHOCOLATE MOUSSE

Steps:

• Melt chocolate in a microwave safe bowl in the microwave. Melt in 30 second intervals and stir after each 30 seconds, even if it does not look like it needs it, give it a stir.
• Place cream in a large bowl and beat until thick and well beaten. Do not under beat as you need the weight of the thick cream to ensure a good mousse.
• Place 2 spoonfuls of cream into the melted chocolate, stir until incorporated.
• Pour all the chocolate mixture into the cream and gently fold through.
• Place spoonfuls into 6 small bowls or champagne glasses.
• Refrigerate for a minimum of 1 hour.
• Top with a little extra cream and an additional toblerone triangle on each serving.

DO AHEAD SWISS CHEESE SOUFFLES

Steps:

• Melt butter and blend in flour, salt, & pepper.
• Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
• Remove from heat and stir in the cheese until melted.
• In a bowl beat egg whites until stiff peaks form.
• In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
• Stir cheese mixture slowly into the egg yolks.
• Gradually pour yolk mixture over the stiff egg whites and gently fold together.
• Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
• If using individual cups place all of them in one or two baking pans and place in your freezer.
• Freeze souffles until 1 1/4 hours before serving time.
• Before removing souffles from freezer preheat oven to 300 degrees F.
• Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
• Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
• Remove and serve immediately.

SWISS TOBLERONE SOUFFLES

Steps:

• Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
• Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
• Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
• Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.