Swiss Tobleronemousse - cooking recipe

Ingredients

300 g toblerone chocolate
2 eggs
2 tablespoons icing sugar
2 cups whipping cream

Preparation

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.