Sam got a lot of personalized Toblerone for Christmas.

It's a continuous "struggle" to get through the mountain of leftover Christmas chocolate, and that's where recipes like this three ingredient mousse come in handy—break up your chocolate, whip up some egg whites and cream, and presto, dessert.

For more on Toblerone, check out my post here. And if you too have more than a pound of the stuff to get through, here's a recipe for Tobleroatmeal Cookies.

Light, airy, and full of chocolate...heaven.

100 g Toblerone, broken into pieces  (plus some extra for garnish, probably best to get two bars)

3 egg whites

200 ml whipping cream

First, melt the chocolate:

Put a large pot of water over medium low heat and set a large bowl on top (stainless steel works best). The bowl should not touch the water. When the water starts to simmer, turn down the heat and add the chocolate to the bowl on top. Once the chocolate has melted, take it off the heat and let it cool.

Using an electric mixer, whip the egg whites until stiff and glossy.

Once the chocolate has cooled but is still liquid, whisk in one third of the whipped egg whites. Gently fold in the other two thirds with a spatula.

In the same bowl you used to whip the whites, add the cream and whip it. On high speed this should take about a minute, but be careful not to overwhip or the mousse will be grainy (though it will still taste good).

Fold the cream into the chocolate mixture.

Cover and chill in the fridge for a couple of hours before serving.

Garnish with extra chopped Toblerone.

• If you slightly overwhip the cream, you can add a little more liquid cream and give it a good mix—this sometimes evens things out.

• Any kind of Toblerone, and in fact any kind of chocolate, should work here.

• If you feel squeamish about raw egg whites, you can use pasteurized. Three egg whites is about 120 g.