Bailey's & Jack Daniels Mousse Coral Reef The Seas with Nemo & Friends, Epcot

Bailey's & Jack Daniels Mousse
Coral Reef
The Seas with Nemo & Friends, Epcot

Ingredients for Bailey's Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey's (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation
1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey's to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put
all on one tray, and store in freezer until mousse is ready.

Ingredients for Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream

Method of Preparation
1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey's to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put
all on one tray, and store in freezer until mousse is ready.

Preparation for each dessert plate:
4 ounces of Bailey's mousse
4 ounces of Jack Daniels mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer
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Chocolate Cookie Mousse Recipe from Cape May Cafe, Disney's Beach Club

6 chocolate sandwich cookies with creme filling
2/3 cup (5.5 oz) white chocolate
1 cup heavy whipping cream
1/2 teaspoon granulated gelatin
3 egg yolks

1. Crumble purchased cookies into fine pieces in a food processor.
2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
3. With a heavy cream until medium-firm peaks form.
4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
6. Add melted chocolate, stirring fast to avoid lumps.
7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
8. Refrigerate for two hours before serving.


Yield: 6 servings
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