I was recently sent some delicious bars of Toblerone and asked to make some dessert recipes using Toblerone Chocolate to inspire others to compete in the Toblerone Tasty Treats Challenge. Do give the challenge a go, there are fabulous prizes to be won! Details of the prizes and fine print of the competition conditions are here. These are the recipes I came up with:
Toblerone and Ginger Crunch Pudding
I used some Toblerone Tinies to make this dessert but you could use one full sized bar of each flavour of Toblerone. This makes 4 generous servings, you can use shot glasses or small wine glasses to serve the pudding in.
100g Dark Toblerone
100g Milk Toblerone
100g White Toblerone
150ml Double Cream
6 – 8 Stem Ginger Biscuits (homemade or shop bought)
2 Tblsp Syrup from jar of Stem Ginger
Make 3 different portions of chocolate ganache by heating 50ml double cream and 25g butter over a medium heat then remove the saucepan from the heat and add the chopped chocolate of your choice.
To make up the dessert, crumble the stem ginger biscuits and mix in a little stem ginger syrup to moisten the biscuit crumbs. Place a layer of biscuit crumbs in the bottom of your serving glass. Pour some of the dark chocolate ganache over the top and refrigerate it for around 20 minutes for the ganache to set.
Repeat with more layers of biscuit crumbs and ganache. Top with some roughly chopped milk chocolate Toblerone and a sprinkle of biscuit crumbs.
Toblerone Chocolate Brownies
This is a really easy Toblerone brownie recipe that will go down well at coffee mornings, cake stalls, served warm for pudding with icecream, or just a nice treat to have with a cuppa at home.
125g unsalted butter, chopped into cubes
200g Dark Toblerone, roughly chopped
3/4 cup light soft brown sugar
1 tsp vanilla extract
1 cup self raising flour
3 eggs, lightly beaten
½ Toblerone milk chocolate bar cut in to 1cm (½ inch) chunks
Preheat oven to 180°C. Line a 20cm square cake tin with non-stick baking paper, make sure there's a decent overhang of baking paper.
Put a saucepan half full of water on a low heat. Put a heatproof bowl over the water and put the butter and chocolate in it. Stir it until the butter and chocolate have melted and are well mixed together. As soon as they are melted and mixed together add the brown sugar and vanilla extract.
Mix well to combine everything before you add the sifted self raising flour and the lightly beaten eggs. Beat well to thoroughly combine everything and then stir in the chunks of Toblerone.
Gently pour the mixture into the lined cake tin and smooth the surface. Bake in the preheated oven for 40 minutes until set. Remove the brownies from the oven. Cool in the tin for 5 minutes then transfer to a wire rack. Cut into squares and, if you want to, dust with icing sugar when ready to serve.
If the brownies are not devoured that day, you can store them in an airtight container for a couple of days.