250mlPhiladelphia Cream For Dessertsa double cream alternative
250gWhite Chocolate Melts
2egg whites
2tablespoonscaster sugar
Yellow liquid food colouring
Instructions
Melt half the milk chocolate in a bowl over simmering water. Remove from the heat add the remaining chocolate and stir until smooth.
Partly inflate 6 balloons to the size of a small orange. Lower just the bottom section of a balloon into the melted milk chocolate to coat then place on a paper lined tray to set. Repeat with remaining balloons. Refrigerate overnight. When milk chocolate has set, pop, remove and discard balloons. Place a chocolate cup on each serving plate.
Combine the cream for desserts with the white chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool.
Beat the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold into the chocolate mixture. Colour 1 cup of the mixture yellow.
Divide the white mousse mixture between chocolate cups. Top each with a spoonful of yellow mousse mixture to resemble an egg yolk. Refrigerate for at least 30 minutes before serving.