Cappuccino Mousse with Cadbury Chocolate Finger Biscuit
Search results for Cappuccino Mousse with Cadbury Chocolate Finger Biscuit
Ingredients
What you need
180g CADBURY Baking Milk Chocolate, chopped
2 x 125g packets CADBURY Milk Chocolate Fingers
500g PHILADELPHIA Block Cream Cheese, softened
2 tablespoons caster sugar
2 teaspoons gelatine
2 teaspoons instant coffee dissolved in ½ cup boiling water
395g can condensed milk
Raspberries, for serving
Cream, for serving
180g CADBURY Baking Milk Chocolate, chopped
2 x 125g packets CADBURY Milk Chocolate Fingers
500g PHILADELPHIA Block Cream Cheese, softened
2 tablespoons caster sugar
2 teaspoons gelatine
2 teaspoons instant coffee dissolved in ½ cup boiling water
395g can condensed milk
Raspberries, for serving
Cream, for serving
Cappuccino Mousse with Cadbury Chocolate Finger Biscuit
Search results for Cappuccino Mousse with Cadbury Chocolate Finger BiscuitIngredients
What you need
180g CADBURY Baking Milk Chocolate, chopped
2 x 125g packets CADBURY Milk Chocolate Fingers
500g PHILADELPHIA Block Cream Cheese, softened
2 tablespoons caster sugar
2 teaspoons gelatine
2 teaspoons instant coffee dissolved in ½ cup boiling water
395g can condensed milk
Raspberries, for serving
Cream, for serving
180g CADBURY Baking Milk Chocolate, chopped
2 x 125g packets CADBURY Milk Chocolate Fingers
500g PHILADELPHIA Block Cream Cheese, softened
2 tablespoons caster sugar
2 teaspoons gelatine
2 teaspoons instant coffee dissolved in ½ cup boiling water
395g can condensed milk
Raspberries, for serving
Cream, for serving
A beautiful combination of Cadbury Chocolate Finger Biscuits with this deliciously simple Cappuccino Mouse! Prepare ahead of time to ensure it's served perfectly chilled.
Method
1. PLACE a little chopped chocolate in the bottom of 6 x 150ml serving glasses. Line around the edge of the glasses with 5 fingers.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Dissolve the gelatine in the coffee and add to the PHILLY mixture with the condensed milk and beat until well combined. Spoon into the glasses and refrigerate until set.
3. DECORATE with a little more chopped chocolate and serve with raspberries and cream.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Dissolve the gelatine in the coffee and add to the PHILLY mixture with the condensed milk and beat until well combined. Spoon into the glasses and refrigerate until set.
3. DECORATE with a little more chopped chocolate and serve with raspberries and cream.
