White Chocolate Mousse

Directions

1. 1
   Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan.
2. 2
   Sprinkle the gelatin on top and let stand 5 minutes.
3. 3
   Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves.
4. 4
   Add the white chocolate and continue to cook, stirring, until melted.
5. 5
   Transfer to a large bowl; let cool 25 minutes.
6. 6
   Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes.
7. 7
   Fold the egg whites into the white chocolate mixture until almost incorporated.
8. 8
   Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated.
9. 9
   Divide among small bowls.
10. 10
    Refrigerate until set, at least 3 hours or overnight.
11. 11
    Top with shaved chocolate.
12. 12
    Photograph by Con Poulos