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1
Wrap parchement paper or aluminum foil collars around six 2/3-cup souffle dishes and fasten with tape or string.
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2
In a small bowl, sprinkle the gelatin over the orange juice and set aside until softened.
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3
Place the bowl in a pan of hot water and stir occasionally until the gelatin dissolves, about 3 minutes.
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4
Set aside in the hot water.
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5
In a double boiler, beat the egg yolks and sugar over barely simmering water until the mixture is light-colored, creamy and warm to the touch, about 5 minutes.
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6
Remove from the heat and continue to beat until the mixture cools, thickens and forms a ribbon when the beater is lifted, about 3 minutes.
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7
Stir in the orange zest and liqueur.
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8
Scrape into a large bowl and set aside.
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9
Beat the cream until it is doubled in volume and forms soft peaks.
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10
Beat the egg whites until they form soft peaks.
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11
Stir the gelatin mixture into the beaten egg yolks.
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12
Place the bowl in a larger bowl half-filled with ice and water and stir with a rubber spatula until the mixture begins to thicken and mound, 2 to 4 minutes, depending on the type of bowl used (metal chills faster than glass or ceramic).
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13
Immediately remove from the ice water and fold in the whipped cream.
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14
About one-third at a time, fold in the egg whites until no streaks of white remain; do not overmix.
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15
Spoon 1/2 cup of the mousse mixture into each souffle dish and place a truffle in the center.
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16
Divide the remaining mousse amoung the dishes to bury the truffles.
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17
Smooth the tops, cover loosely with waxed paper and place on a tray in the refrigerator until set and chilled, about 2 1/2 hours.
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18
Before serving, remove the paper collars.
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19
Decorate the tops with whipped cream and strips of orange zest, if desired.
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20
Serve chilled.
