The present invention resides in an edible aerated water-in-oil emulsioncomprising a fat phase； an emulsifier； andan aqueous phase, methods of making such emulsions and confectionerycompositions comprising the same. In certainembodi-ments the emulsion comprises entrapped gas (for example in the fatphase)； the fat phase comprises more than one fat (forexam-ple one of the fats being cocoa butter)； the emulsifier having an HLB <；8；and/or the emulsion additionally comprising a powderedcomponent.
