Mix the 1/2 cup of sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. ( Use a stand mixer here if you have one ) Gradually add the hot sugar syrup, beating constantly. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the mixture and beat in with a wire whisk. Finally, fold in the whipped cream. Pour into a large serving bowl and refrigerate until ready to make Mousse Shots.
For each flavor, use about 2 cups of the prepared White Mouse in a separate bowl. Spoon each flavor into chocolate cups and add the nut in the middle if desired. Refrigerate until served.
Grasshopper: Fold in 1 1/2 shots of Crème de Mint, 1 shot Van Gogh Amsterdam Chocolate Liqueur and 2 drops green food color. ( optional Pecan piece ).
Mai Tai: Fold in 2 shots good aged rum, 1/2 shot Cointreau, 1/2 shot Torani Orgeat Almond Syrup ( Can be purchased at good coffee stores ) 2 drops McCormick Pink NEON food color. ( optional Brazil nut ).
Harvey Wallbanger: Fold in 2 shots Cointreau, 1 shot Galliano, 1/2 teaspoon finely grated orange peel, 3 drops yellow and 1 drop red food color. ( optional Filbert ).
Pina Colada: 2 shots Malibu Coconut rum, 1 shot Pineapple juice ( No color ) ( optional Almond ).
Margarita: 2 shots good aged Tequila, 1/2 shot Cointreau, 1/2 shot fresh squeezed lime juice, 1/2 teaspoon finely grated lime peel, 2 drops green food color.
Beam Me Up Scotty: 3/4 shot Banana Rum, 3/4 shot Bailey's Irish Cream, 3/4 shot Kahlúa, 3 drops McCormick Blue NEON food color.
Coffee: 2 shots Kahlúa, 1 shot good strong black coffee.