Toblerone Mousse

260g Toblerone

500ml double cream

2 medium eggs separated

Physalis or raspberries for decoration

First melt the Toblerone ( leave a little aside for grating) - either very carefully in the microwave ( don't burn it) or in a bowl over a pan of simmering water . Whip the cream to peaks, set aside. When the chocolate is melted and smooth set aside to cool , at least 5 mins. Whisk the eggs whites and set aside . Mix the yolks then pour and stir into the cooled chocolate. If the chocolate is still too hot it'll scramble the eggs! Now fold in the whipped cream, the whisked whites and pour into glasses or dishes, garnish with fruit and a little more cream and chocolate shavings keep chilled and eat quickly - (raw eggs don't keep )