Magic Kindgom Chocolate Mousse Mickey Mousse Recipes

JELL-O MAGIC MOUSSE

Steps:

• stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
• add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended.
• (mixture will still be thin).
• pour mixture into 6 cup mold or glass bowl sprayed with cooking spray.
• Refrigerate 8 hours or overnight until firm.
• unmold onto serving plate just before serving.
• store leftovers in refrigerator.

MAGIC MOUSSE

Steps:

• Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.

MAGIC KINDGOM CHOCOLATE MOUSSE (MICKEY MOUSSE)

Steps:

• *NOTE: Recipe suggested gold dragees. If you can find them, go ahead and use. Otherwise, any small gold or yellow cake decoration/sprinkles will work. Also note that the Zaar computer would not let me type the words "yellow nonpareils", only multicolored.
• Place a metal bowl and electric beaters in the freezer to chill.
• CHOCOLATE MOUSSE: Melt the chocolate and butter in a double boiler over simmering water, stirring with a wooden spoon. Remove from heat and cool to just above room temperature.
• Beat the egg whites until foamy. Add the cream of tartar and beat. Gradually whisk in only 1/4 cup of the sugar and continue beating the mixture until stiff soft peaks form.
• In the chilled metal bowl, beat the heavy cream until it begins to thicken. Be careful because the cream could easily turn to whipping cream! Add the remaining 2 tablespoons of sugar and the pure vanilla extract; continuing to whip the cream until soft peaks form.
• Very carefully and gradually fold the egg whites into the chocolate mixture to lighten it. Next gently fold in the whipped cream. Do not overmix. Chill the mousse mixture several hours or overnight.
• HAT: Prepare a baking sheet and line with parchment or wax paper. In a double boiler melt 4 ounces of semisweet chocoalte. With tongs, hold each sugar cone over the pot and drizzle to coat with the melted chocolate. Sprinkle with yellow nonpareils or any yellow or gold colored sprinkles. Place the sugar cones upright on the baking sheet and chill to harden the chocolate.
• EARS: Prepare a baking sheet by lining with wax paper. Melt 4 ounces of white or dark chocolate in a double boiler. Spread the melted chocolate evenly onto the prepared baking sheet. Refrigerate only for about 1 to 2 minutes or until chocolate is cool enought to handle and still pliable. Cut out 8 circles using a 1 1/2" biscuit or cookie cutter. Refrigerate the "ears" until hardened.
• SAUCE: Puree the ingredients in a blender or food processor. Refrigerate until needed.
• TO SERVE: On small serving plates, divide the strawberry sauce. Place a 2 1/2" scoop of the chocolate mousse in the center of plate and place the ice cream cone hat on top of the mousse. Place 2 chocolate ears gently on the side of the sugar cone hat. Lightly sprinkle some dragees or nonpareils around the plate for magical effect!
• Serve immediately. Prep time does not include chilling. Prep and cooking times are estimated.
• Thank you Walt Disney for bringing joy to my life!