White Chocolate Mousse Filling Recipe
- Author: Mustafa Rangoonwala
- 1/2 teaspoon unflavored gelatin
- 1/2 tablespoon of water
- 1/2 cup heavy cream cold
- 2 tablespoons orange liqueur
- 2 large egg yolks
- 2 tablespoons of sugar
- Pinch of salt
- 4 ounces white chocolate, melted and cooled
- In a small bowl, sprinkle the gelatin over the water and let it sit until it softens.
- Meanwhile, in medium bowl, using a portable electric mixer, beat cream until lightly whipped. Refrigerate until cold, about 10 minutes.
- In a small microwave-safe bowl, heat the orange liqueur on high power until hot, about 45 seconds. Add the softened gelatin until it dissolves.
- In another medium bowl, beat the egg yolks with the sugar and salt on high speed until pale and thick, about 5 minutes. While beating the yolks, add the orange gelatin liquid; Scrape down the side and bottom of the bowl. Add the melted chocolate. Using a rubber spatula, add the whipped cream in 2 additions. Scrape the foam into a container, cover with plastic wrap, and refrigerate until firm, at least 4 hours or overnight.