White and Dark Chocolate Mousse

• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• 100 g CADBURY Dark Chocolate Melts
• 100 g CADBURY White Chocolate Melts
• 2 egg whites
• 2 tablespoons caster sugar
• berries, for serving
• chocolate hearts, for decoration

1. COMBINE half the PHILLY with the dark chocolate in a bowl and stir over simmering water until the chocolate has melted.
2. Remove from the heat and allow to cool.
3. Repeat with the remaining PHILLY and the white chocolate.
4. BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold half through each chocolate mixture.
5. SPOON mixtures alternately into 2 serving glasses.
6. Use a knife to swirl the mixtures together then chill for at least 30 minutes.
7. Decorate with fresh berries and chocolate hearts prior to serving.

philadelphia cream, cadbury, egg whites, caster sugar, berries, chocolate hearts

Taken from www.kraftrecipes.com/recipes/white-dark-chocolate-mousse-132571.aspx (may not work)