Dark Toblerone mousse

Preparation

1. Break the TOBLERONE into pieces and place in a bowl. Melt in a not too hot water bath (50-60°C).
2. Remove the bowl and stir the chocolate until smooth.
3. Beat the eggs and powdered sugar in a separate bowl until the mixture is light in color, immediately add to the chocolate and mix well.
4. Whip the cream until stiff and carefully fold into the creamy chocolate mixture.
5. Pour the mousse into glasses or a large mold and cover with cling film.
6. Chill for at least 3-4 hours. Preferably overnight at 1-5°C.