Chocolate Toblerone Mousse

• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1 cup cream
• 2 eggs, separated
• 1 teaspoon gelatine dissolved 1/4 cup boiling water
• 200g dark chocolate, melted
• 100g TOBLERONE* Milk Chocolate, roughly chopped
• extra chocolate for decoration

1. Beat Philly*, sugar and cream until smooth.
2. Add egg yolks, gelatine mixture and melted chocolate, mixing until well combined.
3. Whip egg whites to soft peaks, gently fold into chocolate mixture with Toblerone*.
4. Pour into 6 small coffee cups or small dishes and chill for 4 hours.
5. Decorate with extra chocolate.

cream cheese, caster sugar, cream, eggs, gelatine, dark chocolate, toblerone, extra chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-toblerone-mousse-103272.aspx (may not work)