1. Preheat oven to 180C.
2. Cut the top off the cob loaf and pull bread from the centre to create an empty bowl. Reserve bread for another use. Place empty loaf on an oven tray and bake for 12 minutes until toasted. Remove and allow to cool to room temperature.
3. Meanwhile, place 200ml cream in a saucepan and heat until just simmering. Remove from heat and add white chocolate melts. Whisk until melted and smooth. Pour into a bowl and refrigerate to cool completely. Once cool, whisk by hand or with hand-held beaters until it is just beginning to thicken - be careful not to overdo it or it will curdle.
4. Whip remaining cream with sugar and vanilla until thick. Fold through cooled, whipped white chocolate mixture.
5. Fill cooled cob loaf with white chocolate mousse. Serve with CADBURY Easter Eggs and fresh raspberries for dipping.
If your white chocolate ganache curdles, you can place over a saucepan of simmering water and stir until it becomes smooth again. Repeat the cooling and whipping process before folding through whipped cream.
Recipe and photo by Greer Worsley.