White Chocolate Mousse Filling

1. 1

   In a small bowl, sprinkle the gelatin over the water and let stand until softened.

2. 2

   Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.

3. 3

   In a small, microwave-safe bowl, heat the orange liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.

4. 4

   In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the orange-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

5. 5

   Variations:

6. 6

   and

* Per serving · 4 servings · Values may vary.