Mint & Dark Chocolate Mousse

Mousse

• 250g PHILADELPHIA Light Spreadable Cream Cheese
• 200g CADBURY Dark Chocolate Melts
• 2 large mint sprigs, lightly bruised
• 2 egg whites
• 2 tablespoons caster sugar

Serving Suggestion

• Cream, softly whipped
• CADBURY Dark Baking Chocolate, extra, shaved for decoration
• Mint sprigs, for decoration

1. COMBINE the PHILLY, chocolate and mint in a bowl over simmeringwater. Stir until the chocolate has melted. Remove from heat and cool.
2. BEAT the egg whites until stiff peaks form. Gradually add the sugar beating well between each addition until dissolved.
3. REMOVE and discard the mint sprig from the chocolate, then fold meringue through chocolate mixture.
4. SPOON into serving glasses and chill until required. Just prior to serving, top with cream and decorate with chocolate shavings and mint sprigs.

Quick Chocolate Curls

1. Allow a block of CADBURY Dark, Milk or White chocolate to soften in a warm room and use a vegetable peeler to shave off curls.