Everyone’s favourite airport chocolate gets a new lease of life in these luxurious baking recipes from the new Toblerone Cookbook.
Have you ever had that moment, curled up on the sofa after dinner, when you can’t quite decide whether you fancy a few squares of chocolate or a more substantial dessert? Us too. Sometimes, we feel unjustifiably annoyed that we have to choose – and we’re certain most of our favourite chocolate bars would ascend to new heights were they available in dessert form.
Which is why we were unreasonably excited by the publication of Toblerone Cookbook: 40 Fabulous Baking Treats (Kyle Books). Every recipe in the new book is centred around the iconic Swiss chocolate bar/unofficial confection of airports worldwide – which means plenty of milk chocolate and nougat delights. Are you daydreaming about snapping off a chunk of Toblerone right now? Thought so.
Below, we have three irresistible Toblerone recipes to share. Not only are the amaretti, orange and Toblerone layered desserts extremely aesthetically pleasing, they can also be made in advance (so prepare for them become your saviour at the end of busy weekdays). The chocolate fondants with gooey white chocolate hearts, meanwhile, are the perfect luxurious bake for chilly autumn weather.
And for a showstopping centrepiece, scroll straight down to the baked chocolate cheesecake. Toblerone might be perfect for sharing, but you’d be forgiven if you devour it all yourself.
Amaretti, orange and Toblerone layered desserts
Speedy and impressive, these are perfect for when you want to make something in advance. Try swapping the amaretto for whatever you have left over in your cupboard!
Makes 4 large or 8 small desserts, using 4 x 300ml glasses or 8 x 100–150ml glasses or pudding bowls
Prep: 30 minutes, plus chilling
- 2 gelatine leaves, such as Dr Oetker
- 100g amaretti biscuits, roughly chopped
- 5 teaspoons amaretto
- 100g Toblerone milk chocolate
- 4 oranges, sliced into segments and all pith and peel removed, plus zest of 2
- 400ml good-quality ready-made custard
- 150ml double cream1 tablespoon icing sugar
- 4–8 mini Toblerone chocolate chunks, to decorate
Put the gelatine leaves in a bowl and cover with cold water. Leave to soften for 5 minutes. Meanwhile, divide two thirds of the amaretti between the glasses, making them as flat as possible. Pour ½ teaspoon of amaretto over each glass, or ¼ teaspoon if using eight glasses, then set aside.
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and set aside for a few minutes.
In a small bowl, mix the orange zest, 1 tablespoon of orange juice (use the peel to squeeze the juice), the remaining amaretto and the custard together. Add the melted chocolate and whisk until smooth. Spoon one third of the chocolate custard into a saucepan and warm over a gentle heat.
Squeeze out the excess water from the gelatine and add to the pan. Stir continuously until the gelatine melts – don’t let it boil. Now stir the warm mixture back into the chocolate custard until smooth. Leave to cool in the fridge, covered with clingfilm, for 10 minutes.
Meanwhile, layer the orange segments on top of the amaretti in the glasses. Carefully pour about 1cm of the chocolate custard over the oranges, pouring in the centre so it doesn’t pool over the oranges. Chill in the fridge for 15 minutes, then top with the remaining custard. Chill for 1 hour or until set.
Whip the cream and icing sugar together. Dollop the cream on top of the desserts, sprinkle over the remaining amaretti and top with a mini Toblerone chocolate chunks. Chill until ready to eat. These will keep for 2 days, covered with clingfilm, in the fridge.
These puddings have gooey melted white chocolate in the centre that swirls with the dark chocolate cake. If white chocolate isn’t your favourite, swap the centre chocolate piece for dark or milk.
Serves 6, using 6 dariole moulds or ramekins
Prep: 30 minutes
Cook: 12 minutes, plus chilling
- 200g unsalted butter, 40g melted, for brushing, and 160g diced into small cubes
- cocoa powder, for dusting
- 160g Toblerone dark chocolate
- 3 medium eggs and 3 yolks
- 160g caster sugar
- 160g plain flour
- 6 Toblerone white chocolate triangles from a 200g bar
- ice cream or double cream, to serve
First, prepare the moulds. Generously brush each mould with the melted butter and then freeze for 10 minutes. Brush with more butter then dust with cocoa powder and keep in the freezer until ready to use.
Gently melt the chocolate and diced butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then leave to cool for 10 minutes.
In a separate bowl, beat the eggs, yolks and sugar together with an electric whisk for 3–4 minutes until pale and thickened – you should be able to leave a trail in the mix. Add the melted chocolate and flour and gently fold into the eggs.
Pour into a jug and fill each mould halfway. Put a piece of Toblerone chocolate on its side into each mould, then pour over more batter covering the chocolate. Chill in the fridge for 30 minutes or up to 24 hours. Preheat the oven to 200°C/180°C fan/gas mark 6.
Put the fondants on a baking tray and bake for 12 minutes until the tops have formed a crust and the sides have started to come away from the edges. Remove from the oven and leave to cool for a minute.
Turn the fondants out onto dessert plates and serve with ice cream or double cream.
Tip: You can freeze the fondants for up to 1 month. Cook from frozen, adding 5 minutes to the cooking time.
Baked chocolate cheesecake
Not only is this dessert a velvety and rich showstopper but also – even better – you can make it in advance.
Serves 14, using a 23cm springform tin lined with greaseproof paper taller than the tin and greased well
Prep: 40 minutes
Cook: 1 hour 20 minutes
- 300g Oreo cookies
- 60g salted butter, plus extra for greasing
- 200g Toblerone dark chocolate, plus extra to decorate
- 500g full-fat cream cheese
- 250g mascarpone
- 100ml double cream
- 220g caster sugar
- 5 medium eggs
- cherries, to decorate
For the icing:
- 100ml double cream
- 200g cream cheese
- 50g icing sugar
Preheat the oven to 160°C/140°C fan/gas mark 3.
Put the cookies in a sealable food bag and bash into crumbs or blitz in a food processor if you have one. Melt the butter in a saucepan over a medium heat, then stir in the cookies. Mix well, then press into the prepared tin. Chill in the fridge for 20 minutes.
Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then set aside.
Beat the cream cheese, mascarpone and double cream together with an electric whisk until smooth. Add the sugar and eggs, beat again, then add the melted chocolate and mix until smooth. Pour over the cookie base, ensuring the top is smooth.
Wrap the outside of the tin in greaseproof paper, then in two layers of foil, making sure the cake tin is fully sealed. Sit in a roasting tray larger than the tin. Pour warm water around the tin until it comes halfway up the sides, then place in the centre of the oven. Bake for 1 hour 20 minutes until set but with a good wobble.
Run a small, flat palette knife around the edge of the cheesecake – this will help prevent cracks when it cools – and leave to cool.
Put the icing ingredients in a mixing bowl and beat with an electric whisk until smooth. Carefully unclip the tin and transfer the cheesecake to a serving plate.
Dollop the icing onto the centre of the cooled cheesecake and top with cherries and chocolate chunks. Keep in the fridge until ready to serve. Any leftovers will keep in the fridge for 2–3 days.
From Toblerone Cookbook: 40 Fabulous Baking Treats (£10, Kyle Books), out now
Photography: Maja Smend
Christobel Hastings is a London-based journalist covering pop culture, feminism, LGBTQ and lore.