Toblerone stands on its own as a cherished chocolate. However, when you include it into sweets, a universe of possibilities becomes apparent. Looking for some recipes to try? We've included a few below.
Toblerone, with its distinctive small triangular peaks, has been a beloved chocolate bar for generations. Dark chocolate, fruit and nut, crunchy almond, milk chocolate, and white chocolate are the five different varieties available. Once you start eating it, you won't be able to stop—its creamy flavour makes it difficult to limit yourself to just one serving. In order to take your desserts to the next level, I have compiled a list of dessert ideas that feature this mouth-watering chocolate.
Toblerone Crepe Cake
For the crepes:
3 cups milk
6 tbsp butter, melted
3 cups self raising flour
Butter for cooking
For the Toblerone ganache:
2 cups heavy cream
1 Toblerone bar, chopped
For the dark chocolate glaze
1⁄2 cup heavy cream
3⁄4 cup semi-sweet chocolate chips
For the crepes:
Melt the butter in a pan on the stove, or in the microwave. Set aside to cool.
Add the eggs in a bowl and process until beaten.
Add the milk and butter and mix until it’s a smooth paste.
Add the flour and process until well combined.
In a pan, put some butter and 2 spoons of the batter. Cook and flip to cook on the other side as well. Once cooked, set aside. Repeat the process until you have 30 thin, delicate crepes. Cover them and place them in the fridge.
For the Toblerone ganache:
Chop up the Toblerone into uneven chunks and place in a bowl.
In a pan, heat the cream until it boils. Then, remove from heat and pour on top of the Toblerone chunks. Mix well until the chocolate melts and is fully incorporated with the heavy cream.
For the dark chocolate glaze:
Place the chocolate chips in a bowl.
Boil the cream in a pan and pour it into the bowl with the chips. Whisk until the chocolate has melted and both ingredients are combined.
How to assemble
Place a dollop of the ganache on the middle of the serving plate and place the first crepe on top of it.
Add a spoonful of ganache on the crepe and spread it evenly. Add the next crepe on top. Repeat the process until all the crepes are stacked.
If there’s any leftover ganache, spread it on the sides of the stack.
Pour the dark chocolate glaze on top of the stack and spread it evenly.
Chill in the fridge for 30 minutes.
Remove and top with Toblerone chunks. Serve cold.
50 gm unsalted butter
200 gm shortbread biscuits
300 gm cream cheese, at room temperature
60 gm caster sugar
150 ml heavy cream
120 gm Toblerone
Grease a tin and set aside.
Melt the butter in a microwave or in a pan on the stove. Expose to heat only until it has melted, you don't want to burn the butter.
Pulse the biscuits in a processor or put it in a zip lock bag and go over it with a rolling pin to crush it.
Transfer the biscuit crumbs to a bowl and add the melted butter. Mix well.
Put this mixture in the tin and pat down so it's an even layer. Place the tin in the refrigerator so it can harden and set.
In a bowl, mix the cream cheese and sugar. Once all the sugar has dissolved, add the double cream.
Chop the Toblerone into small chunks and stir it into the cream mixture.
Remove the tin from the fridge and add the cream cheese mixture into it. Put it back in the fridge for 2-3 hours so it can set.
Once set, remove it from the fridge. Melt some Toblerone and drizzle over the cheesecake. Top with whipped cream and Toblerone chunks if you prefer.
Cut into slices and serve.
3⁄4 cups self raising flour
1⁄3 cups cocoa powder
1 cup butter
1 cup milk chocolate
13⁄4 cups granulated sugar
1⁄2 cup chopped toblerone
6 mini toblerone bars or 6 pieces of a large bar for decorating
Preheat the oven and grease a baking tin.
Melt the butter in the microwave, making sure it's not burning.
Melt the chocolate in a double boiler.
Mix the butter and melted chocolate together.
In a bowl, sieve the cocoa powder and flour. Mix well and set aside.
In another bowl, add the eggs and sugar. Beat until they’re fully combined.
Add the cocoa powder and flour mixture to the eggs and sugar bowl; fold it in well.
Add the chocolate and butter mixture to the bowl and fold it in.
Roughly chop up the Toblerone and add it to the mixture.
Transfer the mixture into the baking tin and bake for about 25 minutes.
Once fully baked, top the brownies with small Toblerone pieces and serve warm.