For the toblerone mousse, pre-chill a bowl for the mousse in the refrigerator. Prepare the water bath.
Melt the Toblerone and chocolate in a bowl over the water bath and then set aside.
In the meantime, beat the eggs and the powdered sugar until fluffy. Add the melted chocolate.
Beat the Guma Pâtisserie Cream until semi-solid and fold into the mixture. Pour into the pre-cooled bowl and refrigerate for at least 6 hours.
Use 2 tablespoons to make dumplings from the mousse mixture and arrange the toblerone mousse on a plate.
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