Ingredients
7 oz. Toblerone Milk Chocolate, broken into small pieces
6 T plus 1/2 c whipping cream
2 egg whites
pinch salt
2 T sugar
Preparation
Place Toblerone Milk Chocolate and 6 T whipping cream in small heavy sauce pan over low heat. Stir constantly until melted. Do not overheat. As soon as melted, remove from heat and cool at room temperature or in refrigerator until slightly thick.
Whip 1/2 c whipping cream until holds a definite shape.
Beat egg whites with salt until they hold a soft shape. Gradually add sugar and continue to beat until firm but not dry. Fold all ingredients together only until incorporated. Pour into individual dessert bowls or wine glasses. Cover and refrigerated at least 2 hours.
