April 27, 2015






I cannot believe that I’ve been tapping ad snapping away here for six years.


Time flies.

When you’re having fun!

And a tonne of fun has been had here over the years :)

I have LOVED sharing my passion for food with people from all across the world via my recipes. I have also really enjoyed communicating with people that I do not know (but somehow feel like I do!) over Social Media.

If you break it down, writing a blog is a LOT of hard work. But I have truly never, ever looked at it like that. It is SOOOOO rewarding to feel that you are connecting with other humans purely because of the fact that you all ADORE FOOD and that you love to eat.

“People who love to eat are always the best people” said Julia Child… and she was right.

They are.

Thanks for all of your support and for your readership! Here’s to another 6 years.. and another and another and another to infinity…!

Phoodie :)


So onto the mousse…

Prepare to weep.

Prepare to watch those that you serve this to weep.

From joy, from joy. Always from joy.

This INSANELY simple, RIDICULOUSY delicious recipe is perfect to share with you guys as part of my 6 year anniversary post as it REALLY sums up exactly what PHOODIE is all about.

Simplicity. Deliciousness. Happiness. Love. Sharing. JOY.

There are only 3 ingredients (no eggs!) I make most of it in the microwave (yes, you read me right! In the microwave…Although you can use the stove) and it truly is a food sent down directly from the Gods!

PLEASE give it a go and write to me about just how much your guests weeped… like, just a little… or uncontrollably.. or somewhere in between….Because I can assure you, weep they will!


Note: This recipe serves 12 – I wanted to serve it in my fancy schmancy Limoges Porcelain tea cups (which are massive) so I did “double serve” cups i.e. recipe serves 12, but I just made it in 6 cups. It will set faster if you divide it into 12 cups, however, it should be noted, this is a divinely silky, smooth mousse as opposed to an airy, fluffy one. The other option is that you could set it in a massive bowl, one that everyone just serves themselves from, but again, this would take longer to set!


400g Toblerone (You can use Dark Choc Toblerone if you like but I use Milk Choc Toblerone)

2 cups thickened cream

210g white marshmallows (note: I used pink and white in the pictures below but I recommend using white only so as to get more of the Toblerone flavour)

For the second stage you will need – 2 cups thickened cream (you need to whip this) and 250g Toblerone (roughly chopped to decorate mousse)


1) Roughly chop the 400g of Toblerone and place it in a large microwave safe bowl with the 2 cups of cream and the marshmallows. Stir thoroughly.

2) Mircrowave on high for 3 minutes (AT 30 SECOND INTERVALS, STIRRING EACH 30 SECONDS,  TO ENSURE IT DOESNT BURN!) note: it may take more or less than 3 minutes in your microwave, you are simply aiming to melt all of these ingredients together. As such, you could also do this on the stove, either directly or using a bain marie – but make sure to stir so it doesn’t burn!

3) Remove mixture from microwave, use a whisk to give it a good stir and set aside on your bench for it to cool completely.

4) Whip the additional cream to soft peak stage and chop the additional Toblerone.

5) Add the whipped cream to the cooled Toblerone picture – start by folding it through with a spatula and then use a whisk to combine it at the final stages.  The mixture should be very smooth, you don’t want any random lumps of cream, but remember, the melted Toblerone will mean that there are some almond nougat lumps and thats all good!

6) Divide the mixture into 12 small cups / bowls / tea cups / Chinese tea cups / whatever you like and place into the fridge for about 45 mins or so, just so that the top layer sets slightly. Remove from fridge and top each serve with a generous sprinkling of Toblerone. Place back into fridge for at least 8 hours, preferably overnight, to set. This tastes great even made a day or a day and a half ahead!




























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1 Eva@thehungryplum { 04.27.15 at 5:18 am }

6 years?! Wowwww you go girl! Your recipes always inspire, delight and make guests weep (with joy hehe). Keep up the amazing work, and go celebrate your successes!

2 phoodie { 04.30.15 at 9:55 pm }

Thanks so much Eva!!!! :)

3 Alex { 05.22.15 at 3:53 pm }

Totally loving this recipe! Nice one Phoodie. And a huge congratulations on your 6 years anniversary! Keep your amazing & inspiring ideas coming. I love every one!

4 phoodie { 05.23.15 at 11:26 pm }

Thank you so much beautiful girl! Sending love xxxxx

5 THE HUNGRY MUM { 06.01.15 at 6:41 am }

This mousse looks crazy good. And happy – belated – blog bday! 6 years is v impressive.

6 Samantha { 07.21.15 at 7:21 pm }

I made this today. It was amazing and super easy!! Thanks for sharing the recipe!!

7 phoodie { 07.22.15 at 11:38 am }

Thanks for your comment – so pleased you enjoyed!! :)

8 Flavia Martins Adser { 01.10.16 at 8:04 pm }

Congratulations on your 6 years anniversary! I am malways trying to duplicate your recipies. This one looks amazing. I just need to find out what to do to substitute the double cream as we dont have anything like it in DK… Happy Anniversary Phoodie!!!

9 phoodie { 01.12.16 at 1:39 pm }

Thanks gorgeous Flavia! It’s nearly 7 years now! Double cream can be subsituted in this recipe for thickened cream – do you have thick cream there!?

10 Jeanette { 12.19.16 at 4:27 pm }

This is going to be made Christmas Eve for dessert on Christmas Day ??

11 phoodie { 12.23.16 at 9:52 am }


12 fee { 01.23.17 at 9:14 am }

Belated thanks for this recipe Phoodie! My kiddos (6 and 8) love cooking and are having a go at making dinner by themselves this week (with adult supervision & help for the dangerous bits). My son (8 yo) chose this mousse as his dessert. The step by step pictures (which I also love when I’m cooking from your site) made it SO easy for him to follow the processes and he was able to do pretty much the whole thing solo. And the mousse was weep-worthy :) Thank you so much for yet another awesome recipe & for inspiring my mini chef to try new things xx

13 phoodie { 01.25.17 at 10:37 am }

Oh!! Thank YOU! I love this comment! Your comment is EXACTLY the reason why I do what I do!! Good on the kids! :) Phoodie

14 Beth Whitehead { 06.01.17 at 12:11 am }

Do you have to use Toblerone or could you substitute for another type of chocolate? Like Terry’s Chocolate orange perhaps?

15 phoodie { 06.01.17 at 12:26 pm }

I have been thinking about this lots myself recently! Thinking of what else I could use! I will definitely be doing some testing in the coming months but at this point I don’t know as I have only ever used Toblerone…. I don’t know the chocolate you are referring to but I think plenty of other chocolates should work! Phoodie

16 Spaz Sock { 06.01.17 at 1:24 pm }

Cant wait to make and eat this, does it recipe really require 4 cups of cream, that’s about a litre isn’t it? just seems a lot, can you confirm the cream volume in ml please.

17 phoodie { 06.01.17 at 1:47 pm }

Hi there – yup four cups is correct. Not sure exactly what the ml conversion is but it is around 1L. Phoodie

18 BritZim Foodie { 06.05.17 at 6:21 pm }

I had to comment and just say a big THANK YOU for this recipe! I made this (super easy!!!!) delicious goodness over the weekend and hubby and I died and went to heaven several times over :) Will be re-creating it in 2 weeks time when we have friends over for lunch. I’m not much of a baker so this is the ideal homemade dessert for me. Thanks again!

19 phoodie { 06.07.17 at 10:45 am }

Thank you so so so much for taking the time to comment! Glad you guys enjoyed it, it’s one of my favourites too! Phoodie

20 Yasmin { 06.20.17 at 6:23 am }

Hi there! Just came across this delicious sounding recipe and decided to make it this week! Could you please post instructions for doing it on the stove? Also, if i have a choice of double thick cream and whipping cream, which should i use? Thanks! xxx

21 phoodie { 06.22.17 at 11:56 am }

Hi there – I haven’t made it on the stove before but you would just melt it wither with the bain marie method i.e. over a pot of hot water or direct on the heat stirring continuously. In terms of the cream I would go with the whipping cream. Phoodie

22 Sheree { 07.22.17 at 7:51 pm }

I made your mousse today instead of using toblerone I used cadbury chocolate and it worked perfectly, thankyou so very much, my foster daughters had a ball helping me make it and they enjoyed eating it as well

23 phoodie { 07.24.17 at 2:17 pm }

Awesome! Thanks for the message! I am currently recipe testing a cookies and cream version! Have a great day, Phoodie

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