White Chocolate Mousse Filling Recipe

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  • 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


  1. In a small bowl, sprinkle the gelatin over the water and let it sit until it softens.
  2. Meanwhile, in medium bowl, using a portable electric mixer, beat cream until lightly whipped. Refrigerate until cold, about 10 minutes.
  3. 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.
  4. 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.