Lemon and White Chocolate Mousse

Lemon and White Chocolate Mousse
15 Mins
Prep time
15 Mins
Cooking time
Serves 8

What you need

  • 500g block PHILADELPHIA Cream Cheese, softened
  • 1/3 cup ETA Lemon Spread
  • 2 tablespoons caster sugar
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 100g TOBLERONE White Chocolate, melted
  • 1 cup cream, whipped
  • extra shaved TOBLERONE White Chocolate to garnish

How to make it

  1. BEAT PHILLY until smooth. Add the lemon spread and sugar until combined.
  2. STIR in cooled gelatine and melted TOBLERONE white chocolate. Gently fold through the cream.
  3. POUR mousse into 8 x 1/3 cup glass serving containers. Chill for several hours or until set. Garnish with TOBLERONE shavings.