TOBLERONE MOUSSE DIP

Requested by Em Clifford.

No need to tell you about this recipe – the name says it all!!

* 1 x 100g Toblerone white chocolate
* 1 x 100g Toblerone milk chocolate
* 1 cup cream
* 2 egg whites
* 4 tablespoons sugar
* Fresh strawberries to serve (optional)

Break up the white chocolate and place it in a bowl with half the cream. Break up the milk chocolate ...and place it in a bowl with the remaining cream. Melt both kinds of chocolate over gentle heat in separate bowls. Cool to room temperature. Whip the egg whites to firm peaks and add the sugar gradually until the egg whites are glossy and thick. Fold one half of the mixture into the white chocolate and the remaining half into the milk chocolate. Carefully spoon layers of alternating colour into champagne flute gasses. Refrigerate until set. Can be made up to 6 hours in advance. Serve with fresh strawberries for dipping. Little butter biscuits or lady-fingers re equally delicious with the chocolate mousse.