Creamy Chocolate Mousse Eggs

Chocolate Cups

• 350g CADBURY Milk Chocolate Melts
• 6 balloons

Filling

• 250g PHILADELPHIA Light Spreadable Cream Cheese
• 200g CADBURY White Chocolate Melts
• 3 egg whites
• ¼ cup caster sugar
• Yellow food colouring

1. MELT two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate, stir until smooth. Cool slightly.
2. PARTLY inflate 6 balloons to the size of a small orange. Lower just the bottom section of each balloon into the melted milk chocolate to coat. Place on a paper lined tray to set at room temperature, then refrigerate overnight.
3. REMOVE chocolate balloons from the refrigerator and allow to come up to room temperature. Pop them carefully, remove and discard the balloons. Chill until required.
4. COMBINE the PHILLY and white chocolate in a bowl over simmering water. Stir until the chocolate has melted. Cool.
5. BEAT the egg whites until stiff peaks form. Gradually beat in the sugar until dissolved to make a light meringue. Gently fold the meringue through the chocolate mixture. Colour ¾ cup of the mixture yellow.
6. DIVIDE white mousse mixture between the 6 chocolate cups. Top each with a spoonful of yellow mousse to resemble an egg yolk. Refrigerate for at least 30 minutes before serving.

Tip: As the balloons return to room temperature, you will see them shrivel and pull away from the chocolate, making removal much easier!