These Toblerone Dessert Cups have layers of chocolate mousse, buttery cookie crumbs and whipped cream. They are simple to prepare and set beautifully in small glasses. The Toblerone adds its rich chocolate and nougat flavor. A chilled and fuss free dessert that can be made ahead and served anytime.
Table of Contents
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Why Make Toblerone Dessert Cups
These Toblerone dessert cups are quick to make, rich with chocolate nougat flavor, set beautifully, and serve easily straight from the fridge.
Ingredient Notes
- Chocolate cookies: Any plain or filled chocolate cookie works. Oreos or similar biscuits give a rich base.
- Unsalted butter: Melted butter binds the crumbs while keeping the flavour balanced.
- Toblerone: Classic milk chocolate Toblerone melts smoothly and the nougat pieces add extra flavour.
- Cream cheese: Full-fat cream cheese gives the mousse a thick and creamy texture.
- Superfine sugar: Dissolves easily into the cream cheese without leaving graininess.
- Vanilla extract: Adds warmth and rounds out the sweetness.
- Heavy cream: Cold cream whips into the mousse and topping for structure and volume.
- Powdered sugar: Lightly sweetens the whipped topping without weighing it down.
- Chocolate sauce: Adds depth to the topping. Use homemade or store-bought.
- Extra Toblerone: Finish each cup with a Toblerone triangle for texture and a final chocolate touch.
How to Make Toblerone Dessert Cups
- Crush the chocolate cookies and mix with melted butter. Press into the base of small serving cups.
- Melt Toblerone gently and let it cool slightly.
- Beat cream cheese with superfine sugar and vanilla until smooth.
- Fold in the melted Toblerone, then gently fold through the whipped cream to make the mousse.
- Spoon or pipe the mousse over the cookie base. Chill until set.
- Whip cream with powdered sugar and a little chocolate sauce. Pipe on top of the mousse.
- Finish with a Toblerone triangle and extra chocolate sauce before serving.
Fay's Top Tips
- Always use full-fat cream cheese for a thick, creamy mousse. Low-fat versions don't set properly.
- Keep the cream cold. It whips faster and holds its shape longer.
- Let the melted Toblerone cool a little before mixing so the mousse texture stays smooth.
- Press the crumb base lightly. Too much pressure makes it hard instead of crumbly.
- For neat layers, chill the mousse before adding the whipped topping.
- These Toblerone dessert cups pack and travel well, making them easy to prepare ahead.
Toblerone Dessert Variations and Substitutions
- Switch the cookie base for digestive biscuits, graham crackers or any crunchy biscuit you prefer.
- Dark Toblerone gives the mousse a stronger, less sweet chocolate flavour.
- White Toblerone makes a lighter mousse with a creamy and subtle taste.
- For a nut free option, check labels carefully and use chocolate without nougat.
- Make fewer but larger Toblerone dessert cups instead of minis. Just allow extra chill time.
- Try different toppings such as shaved chocolate, caramel drizzle or chopped nuts.
Storage Tips
- Keep the Toblerone dessert cups covered in the fridge for up to three days.
- Add the whipped topping just before serving if you want the layers to stay neat.
- If already topped, they still hold well in the fridge without losing texture.
- These mousse cups are best served chilled straight from the fridge.
- Freezing is not recommended as the mousse can split once thawed.
More Toblerone Dessert Recipes to Try
If you love these Toblerone Dessert Cups, you'll definitely want to try a few more of my favorites:
- 3-Ingredient Toblerone Mousse - quick, rich, and only three ingredients.
- Toblerone Cheesecake - a full-size baked version for true Toblerone fans.
- Mini Toblerone Cheesecake Cups - perfect for parties and individual servings.
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FAQs - Toblerone Dessert Cups
Can I make these Toblerone Dessert Cups ahead of time?
Yes! You can make them up to two days in advance. Store them in the fridge in an airtight container.
Can I use low-fat cream cheese?
I don't recommend it. Full-fat cream cheese gives better structure and a smoother texture.
How do I melt Toblerone?
Microwave in 30 second bursts, stirring each time. Stop when it's mostly melted, some nougat pieces will still be visible.
Do I need a piping bag?
No. A spoon works fine, but a piping bag gives a neater, cleaner finish, especially for the mousse and topping.
Can I make these dessert cups nut-free?
Toblerone has almonds in the nougat. For a nut-free version, use a nut-free chocolate and check all other ingredients.
Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
Toblerone Dessert Cups
Toblerone dessert cups have a crunchy cookie base, a fluffy Toblerone mousse, and a light whipped cream topping. They set beautifully in the fridge and are served chilled in small glasses. A simple make ahead dessert with all the rich chocolate nougat flavor Toblerone is loved for.
Servings: 24 Mini Cups
INGREDIENTS
Crumb Base
- 130 g (4½ oz) chocolate cookies or cookie/biscuit of choice
- 50 g (3½ tablespoon) butter unsalted and melted
Toblerone Mousse
- 200 g (7 oz) Toblerone
- 500 g (17½ oz) cream cheese full fat
- ¾ cup (¾ cup) sugar superfine
- 2 teaspoon (2 teaspoon) vanilla
- 400 ml (13½ floz) heavy cream
Whipped Chocolate Topping
- 250 ml (8½ floz) heavy cream
- 1 tablespoon (1 tablespoon) powdered sugar or icing sugar
- 1 teaspoon (1 teaspoon) vanilla
- 1 tablespoon (1 tablespoon) chocolate sauce
- extra Toblerone pieces for decoration
INSTRUCTIONS
Crumb Base
- Start by blending the chocolate cookies into a fine crumb using a food processor or stick blender. You can use plain or filled cookies-whatever you've got on hand works.
- Transfer the crumbs to a bowl, pour in the melted butter, and mix until fully coated. Set aside while you prep the mousse.
Toblerone Mousse Filling
- Chop the Toblerone into small chunks and melt it in the microwave in 30-second bursts, stirring in between. It should be mostly smooth, though small bits of nougat will stay-that's fine. Let it cool slightly.
- In another bowl, beat the cream cheese and superfine sugar with a hand mixer until smooth and lump-free. Add the vanilla and melted Toblerone (make sure it's warm, not hot) and mix again until well combined.
- Pour in the cold heavy cream and beat until the mixture thickens to stiff peaks. You're looking for a thick mousse texture that holds its shape when spooned or piped.
Assemble the Dessert Cups
- Spoon the cookie base into each cup, dividing it evenly. Press it down lightly with a spoon-just enough to level it, not to pack it hard.
- Transfer the Toblerone mousse into a piping bag and fill each cup evenly. If you're using larger cups, your yield will be less, but the recipe still works great.
- For a clean look, I like to smooth the top of the mousse using a small angled spatula. Then I pop the cups into the fridge to chill while I whip the cream.
Whipped Topping
- In a clean bowl, whip the cream, powdered sugar, vanilla, and chocolate sauce together until stiff peaks form. This gives it extra chocolate flavor and structure for piping.
- Spoon the whipped cream into a piping bag fitted with a large French star tip and pipe a generous swirl on top of each mousse cup. If you don't have a piping bag, you can just spoon the cream on.
- Finish with a small Toblerone piece on top of each dessert cup.
NOTES
- These dessert cups can be made up to 2 days in advance and stored in the fridge in an airtight container.
- You can use any chocolate cookies for the base-plain or filled both work well.
- Chill the Toblerone mousse cups before topping with whipped cream for cleaner layers.
- The Toblerone doesn't have to melt completely smooth-the nougat bits add texture.
NUTRITION
Serving: 1Mini Cup | Calories: 325kcal | Carbohydrates: 13g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 120mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 733IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 0.3mg
Tried this recipe?Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!
Anam says
These were delicious and so easy to make! Thank you for including U.S. measurements as well!
Fay says
You are very welcome! I am thrilled you liked them 🙂
Eager says
Can you freeze this?
Fay says
Yes, you can freeze them but the texture may change when thawed. What you can safely do is make them up to 3 days head and store them in an airtight container in the refrigerator. Top them with the piece of Toblerone before serving.