Marble cheesecake mousse pots

• 180g block Cadbury Baking milk chocolate
• 100ml thickened cream

Cheesecake mousse

• 1 teaspoon gelatine
• 1 tablespoon boiling water
• 230g tub PHILADELPHIA Marble, softened
• 1/2 cup caster sugar
• 100g pot set vanilla yogurt
• 300ml thickened cream
• 2 egg whites
• 20g hazelnuts, roasted and roughly chopped
  
  

1. Melt chocolate and cream in a microwave safe bowl in the microwave on high, in 30 second bursts, stirring between each burst, until smooth. Set aside to cool.
2. For the cheesecake mousse, in a small bowl, dissolve gelatine in boiling water.
3. Whip PHILADELPHIA Marble and ¼ cup caster sugar in the bowl of an electric mixer fitted with a balloon whisk, until smooth. Whip in yogurt and gelatine mix.
4. Whip cream and fold into cream cheese.
5. Whip egg whites to soft peaks, beat in remaining sugar and fold into cream cheese mixture.
6. Drizzle half the cooled ganache over the cheesecake mix and gently fold through 3-4 times or until you have a marble effect. Refrigerate for 1 hour or until firm.
7. To serve, spread a spoonful of ganache over the base of a serving plate. Using a hot spoon, scoop a spoonful of mousse and place it on the ganache and finish a sprinkle of crushed roasted hazelnuts.