Toblerone Dessert Cups

cup filled with Toblerone dessert cup layers of cookie base, mousse, and whipped cream

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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.

Prep Time 30

Chill Time 2

Total Time 2 30

Servings Mini Cups

Calories 325kcal

Author Fay Khoury

EQUIPMENT

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