White Chocolate Cream Filling
1 1/2 teaspoon unflavored gelatin
3 tablespoons cold water
6 ounce white chocolate baking bar, grated
1 1/4 cup whipped cream
1 teaspoon vanilla extract
Sprinkle gelatin over water in a small sauce pan, let stand 5 minutes. Cook over low heat stirring until gelatin dissolves. Add grated chocolate and stir constantly until melted. Cool slightly. Combine whipped cream and gelatin mixture in a mixing bowl, beat at medium speed until thickened. Stir in vanilla.
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