Chocolate Cup Mousse Shots
- Ready In:
- 45mins
- Ingredients:
- 34
- Serves:
-
35
ingredients
-
White Mouse Base
- 1⁄2 cup sugar
- 1⁄4 cup water
- 4 egg yolks
- 2 egg whites
- 2 cups heavy cream, whipped to soft peaks
-
Grasshopper
- 2 1⁄4 fluid ounces creme de menthe (1 1/2 shots)
- 1 fluid ounce chocolate liqueur, Van Gogh Amsterdam
- 2 drops green food coloring
- 1⁄2 pecans, to top (optional)
-
Mai Tai
- 3 fluid ounces rum, good aged (2 shots)
- 1⁄2 fluid ounce Cointreau liqueur
- 1⁄2 fluid ounce torani orgeat almond syrup
- 2 drops mccormick pink neon food coloring
- 1 brazil nut, to top (optional)
-
Harvey Wallbanger
- 3 fluid ounces Cointreau liqueur (2 shots)
- 1 fluid ounce Galliano
- 1⁄2 teaspoon orange peel, finely grated
- 3 drops yellow food coloring
- 1 drop red food coloring
- 1 filbert nut, to top (optional)
-
Pina Colada
- 3 fluid ounces malibu coconut rum (2 shots)
- 1 fluid ounce pineapple juice
- 1 almonds
-
Margarita
- 3 fluid ounces tequila, good aged (2 shots)
- 1⁄2 fluid ounce Cointreau liqueur
- 1⁄2 teaspoon lime peel, finely grated
- 1⁄2 fluid ounce lime juice, fresh squeezed
- 2 drops green food coloring
-
Beam Me Up Scotty
- 3⁄4 fluid ounce banana rum
- 3⁄4 fluid ounce Baileys Irish Cream
- 3⁄4 fluid ounce Kahlua
- mccormick blue neon food coloring
-
Coffee
- 3 fluid ounces Kahlua (2 shots)
- 1 fluid ounce good strong black coffee
directions
- 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.
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RECIPE SUBMITTED BY
Musician
See: www.looking-back.net
and Electronics Tech ( Retired )