The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase； an emulsifier； and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase)； the fat phase comprises more than one fat (for example one of the fats being cocoa butter)； the emulsifier having an HLB <；8； and/or the emulsion additionally comprising a powdered component.
