Red Velvet Mousse
Search results for Red Velvet Mousse
Ingredients
What you need
250g PHILADELPHIA Light Spreadable Cream Cheese
225g CADBURY Baking Dark Chocolate Melts
2 teaspoons gelatine dissolved in ¼ cup boiling water
Red food colour
2 egg whites
¼ cup caster sugar
1 cup thickened cream, softly whipped
100g CADBURY Baking White Chocolate, shaved, for serving
CADBURY Mini Eggs, for serving
250g PHILADELPHIA Light Spreadable Cream Cheese
225g CADBURY Baking Dark Chocolate Melts
2 teaspoons gelatine dissolved in ¼ cup boiling water
Red food colour
2 egg whites
¼ cup caster sugar
1 cup thickened cream, softly whipped
100g CADBURY Baking White Chocolate, shaved, for serving
CADBURY Mini Eggs, for serving
Red Velvet Mousse
Search results for Red Velvet MousseIngredients
What you need
250g PHILADELPHIA Light Spreadable Cream Cheese
225g CADBURY Baking Dark Chocolate Melts
2 teaspoons gelatine dissolved in ¼ cup boiling water
Red food colour
2 egg whites
¼ cup caster sugar
1 cup thickened cream, softly whipped
100g CADBURY Baking White Chocolate, shaved, for serving
CADBURY Mini Eggs, for serving
250g PHILADELPHIA Light Spreadable Cream Cheese
225g CADBURY Baking Dark Chocolate Melts
2 teaspoons gelatine dissolved in ¼ cup boiling water
Red food colour
2 egg whites
¼ cup caster sugar
1 cup thickened cream, softly whipped
100g CADBURY Baking White Chocolate, shaved, for serving
CADBURY Mini Eggs, for serving
Red velvet is a popular chocolate style and is delicious in this mousse.
Method
1. COMBINE the PHILLY with the chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool slightly before stirring through the gelatine and food colour.
2. BEAT the egg whites until stiff peaks form; gradually beat in the sugar until dissolved to make a light meringue. Fold cream through the PHILLY, then meringue. Spoon into serving glasses and chill until required.
3. DECORATE with white chocolate and Cadbury Mini Eggs. Serve immediately.
2. BEAT the egg whites until stiff peaks form; gradually beat in the sugar until dissolved to make a light meringue. Fold cream through the PHILLY, then meringue. Spoon into serving glasses and chill until required.
3. DECORATE with white chocolate and Cadbury Mini Eggs. Serve immediately.
