Instructions

• Beat cream cheese and maple syrup until smooth. Fold in whipped cream and spoon into 6 x ½ cup sized serving glasses and place in the fridge to chill.
• Place sugar and water in a small saucepan over a low heat. Stir until sugar has dissolved. Bring to the boil and then reduce heat to simmer for 10 minutes or until mixture begins to change to a deep amber colour. Add maple syrup and stir to combine. Spread toffee very thinly over a greaseproof paper lined oven tray and sprinkle with nuts. When completely cool, gently break into shards and serve with maple mousse.