Prep 20 mins
Cook 15 mins
Posted by request. In honor of Walt Disney's contribution to American (pop) culture. From the winter issue of Disney Magazine 2002-03. Visualize the chocolate mousse being Mickey's head, the white chocolate his ears and the sugar cone his Sorcerer's Apprentice hat. For an easier, more kid-friendly dessert, chocolate ice cream can be substituted for the chocolate mousse. (I realize this an involved recipe so make substitutions where necessary.)
- 6 ounces semisweet chocolate, best quality available, chopped
- 3 tablespoons unsalted butter, softened to room temperature
- 1⁄2 cup pasteurized pasteurized liquid egg-whites (for whippping)
- 1⁄2 teaspoon cream of tartar
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 1⁄4 cup heavy whipping cream, cold
- 1⁄2 teaspoon pure vanilla extract
Hat and Mouse Ears
- 4 ounces semisweet chocolate
- 4 sugar ice cream cones
- 1⁄2 cup multicolored sugar nonpareils (read *NOTE)
- 4 ounces white chocolate or 4 ounces dark chocolate
- 10 ounces frozen strawberries, lightly sweetened with
- sugar (can sub frozen raspberries, too!)
- *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!