Preparation time: 1 hour. Chilling time: 3 to 4 hours. Serves: 4 to 6. (1 quart.)

6 tbsp. granulated sugar, divided
1 env. unflavored gelatin
1 1/4 c. milk
4 oz. white chocolate, cut up
4 eggs, separated
2 tbsp. white creme de cocoa
1/2 tsp. vanilla
Dash of salt
1/4 tsp. cream of tartar
1/2 c. whipping cream, beaten
Whipped cream
Chocolate curls

1. Fold a 24 x 9 inch piece of wax paper or foil lengthwise into thirds. Butter one side. Wrap, buttered side in, around top of 1 quart souffle dish so paper extends 2 inches above dish. Secure with tape.

2. In top of double boiler, mix gelatin and 4 tablespoons sugar. Add milk and chocolate. Stir over hot (not boiling) water until chocolate melts.

3. Beat yolks. Gradually stir half of mixture into yolks. Pour into remaining mixture. Cook, stirring, 5 minutes or until slightly thickened.

4. Stir over cold water to cool. Add liqueur and vanilla. Chill, stirring occasionally, until consistency of beaten egg whites.

5. Beat egg whites until foamy. Beat in salt and cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into gelatin mixture.

6. Fold in cream. Turn into prepared dish. Chill until firm.

7. Remove collar. Top mousse with puffs of whipped cream and chocolate curls.