Cappuccino Mousse with Cadbury Chocolate Finger Biscuit

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.

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• 200g CADBURY Milk Baking 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


PLACE a little chopped chocolate in the bottom of 6 x 150ml serving glasses. Line around the edge of the glasses with 5 fingers.
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.
DECORATE with a little more chopped chocolate and serve with raspberries and cream.

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