The theme of the dinner was 'hidden secrets', and among other dishes, I decided (inspired by a dish a friend made for a dinner a long time ago) to produce these; yep, they look like half a dozen eggs, but what you cannot see until they were broken open is that they were filled with a white chocolate mousse and then had a yolk in the middle made of an orange marmalade & cognac mixture.
The white chocolate mousse was made like this:
Measure 1 tblspn crème de cassis liqueur into heavy small saucepan; sprinkle unflavoured gelatin over & let stand 5 minutes to soften. Add 3/4 cup cream & stir over low heat till gelatin dissolves. Add white chocolate & stir until melted & smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
Whip 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tblpns crème de cassis & whip until stiff peaks form. Fold whipped cream into white chocolate mixture.