White Chocolate and Honey Mousse

• 125g block PHILADELPHIA Cream Cheese, softened
• 1 cup cream
• 2 tablespoons honey
• 2 eggs, separated
• 1 tablespoon gelatine, dissolved in
• 1/4 cup boiling water
• 300g TOBLERONE* White Chocolate, melted

1. Beat Philly* and cream until smooth.
2. Add honey, egg yolks, gelatine mixture and melted chocolate, mixing until well combined.
3. Whip egg whites to soft peaks form, gently fold in chocolate mixture with Toblerone*.
4. Pour into a lined 28 x 17cm lamington tin and chill for several hours or until firm.
5. To Serve; cut into slices using a hot, clean dry knife.
6. Serve with fresh fruit and honeycomb, if desired.

cream cheese, cream, honey, eggs, gelatine, boiling water, toblerone

Taken from www.kraftrecipes.com/recipes/white-chocolate-honey-mousse-103340.aspx (may not work)