Ingredients
360g chocolate melts
200g toblerone chocolate bar
300ml cream
Method
- Melt chocolate and spread evenly around the silicon muffin cases (I use a Chefs Toolbox 24 mini muffin tray). Refridgerate until set then remove from the mould.
- Whip the cream.
- Melt the toblerone in the microwave (30 second bursts on 50% power) - be careful as it may burn.
- Gently fold the melted toblerone through the whipped cream. Fill the chocolate cups with the mousse and refridgerate until serving.
- Serve topped with a slice of strawberry (or other fruit) and enjoy!
[You can also make these using Peppermint Crisps instead of the Toblerone]
