White and Dark Chocolate Mousse

1. 1

   COMBINE half the PHILLY with the dark chocolate in a bowl and stir over simmering water until the chocolate has melted.

2. 2

   Remove from the heat and allow to cool.

3. 3

   Repeat with the remaining PHILLY and the white chocolate.

4. 4

   BEAT the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold half through each chocolate mixture.

5. 5

   SPOON mixtures alternately into 2 serving glasses.

6. 6

   Use a knife to swirl the mixtures together then chill for at least 30 minutes.

7. 7

   Decorate with fresh berries and chocolate hearts prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.