Philly Coffee Mousse

• 1/2 cup boiling water
• 1 1/2 tablespoons instant coffee
• 1 1/2 teaspoons gelatine
• 125g block PHILADELPHIA Cream Cheese, softened
• 2/3 cup thickened cream
• 1/3 cup caster sugar
• 2 x 55g eggs, lightly beaten
• 1 tablespoon coffee-flavoured liqueur, optional
• Serve / Garnish
• cocoa, to dust

1. Combine boiling water, coffee and gelatine and mix until gelatine is dissolved.
2. Beat Philly* using an electric mixer until smooth.
3. Add cream, sugar and eggs and continue beating until well combined.
4. Beat in coffee mixture and liqueur (optional).
5. Pour into 6 coffee cups (or small serving dishes) and refrigerate several hours or overnight, until set.
6. Dust with cocoa to serve.

boiling water, coffee, gelatine, cream cheese, cream, caster sugar, eggs, coffee, cocoa

Taken from www.kraftrecipes.com/recipes/philly-coffee-mousse-103043.aspx (may not work)