Swiss Style Chocolate Mousse

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

300 g chocolate, white or black Toblerone
2 egg (s)
2 tablespoon powdered sugar (only for black chocolate)
4 dl whipped cream
3 tablespoon milk (1.5%)

Instructions

Whip the cream in a large container until it is firm.
Separate egg yolks from egg whites. Beat egg whites into snow (add powdered sugar to black chocolate and then beat into snow).
In the meantime let the chocolate melt in a double boiler. When melted, add the egg yolks and stir vigorously (it will solidify again). Add milk and continue to stir vigorously until the mixture is somewhat runny again. Pour the chocolate mixture onto the cream and immediately stir in vigorously with a spoon for about 2 minutes. Finally, carefully stir in the egg whites.
Pour into small bowls and let cool in the refrigerator for a few hours.
(Serving tip: see-through glass bowl with 2 layers: the lower one with black chocolate, the upper one with white chocolate)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.