Mousse Shots

( Note: Below is the recipe used 2009 West Bend Moose Lodge New Years Eve Party )

For the 2009/2010 Moose Lodge New Years Eve Party, we changed the original recipe because this one holds up better for transportation, and does not have any raw eggs in it that could possibly cause health problems. Here is how we made these very popular Mousse shots.....

Mousse cups:
Instead of purchasing the expensive chocolate cups we used in previous years, we decided to create our own cups. After much trial and error, we came up with this idea that worked very well and was much less expensive.

Make cups using a "Rosette Iron"

You can still purchase Rosette Iron Timbales cups from Nordic Ware and these should work OK, but we found an antique cast iron set on EBay that we used..
     ( See picture below )

 

However, If I had a choice I would use this KettleKing unit. But at $395......


You can find Rosette batter recipes almost anywhere, but we found that you can use a commercial  "Funnel Cake" mix that has the perfect texture and thickness, and can be purchased in a two pack from Big Lots at a very good price. We made small batches using 1 cup of the Funnel Cake mix with 3/4 cup water, and stirred with a whisk. Do not over stir or whip as this causes air bubbles in the batter.


A trick to making these rosette cups is to make sure the irons are as hot as the oil you will fry them with. Heat the irons in the oil to 375 degrees. Take an iron out of the hot oil drain for a second or two on a paper towel. Then dip the iron in the batter to about 3/4 of the way to the top of the iron and hold in the batter for about 5 seconds. Then put the iron in the oil and hold for another 5 seconds. Then lift the iron out of the oil and the cup should slip off iron. If they do not slip off, use a fork to gently help them off the iron. Using a fork, turn the cup in the oil and move it around to keep oil in the cup to cook until golden brown and delicious. Place cooked cups upside down on paper towels to drain. Remember to keep the iron hot as you make the cups.


Once the cups have cooled, you can now coat the insides with melted chocolate. We bought a cheap chocolate melter and used  a soft artist paint brush to coat the inside of the cups with a layer of chocolate. We found it best to use a very good grade of bulk dark chocolate.


Once the cups are coated, and chilled in the refrigerator, you can start the filling them with the Mousse mixture. Each recipe below makes about 2 dozen Mousse Cups. We put the Mousse filling in a 1 quart plastic zip lock bag, and then cut a small piece from a bottom corner of the bag with a scissors so the filling could be piped into the cups till nearly full, but not over flowing. You need to save room to push a nut into the center of the cups after they are filled. We also found it was best to use the filling as soon as it was made and let it chill and set in the cups.

Mousse Fillings:

First, an introduction into making the filling... We used two mixers. One stand mixer and one hand mixer. The reason for this is you make the filling in two parts and then fold the two parts together to complete the filling. We used the stand mixer to whip the "Dream Whip" just as directed on the package ( Minus the vanilla ). We used one envelope of Dream Whip with 1/2 cup cold 2% milk using the whisk attachment on the stand mixer for 4 minutes.

For the second part of the filling we used one 3.3 oz box of either Jell-O Vanilla Instant Pudding or one 3.3 oz box of Jell-O White Chocolate Instant Pudding.
We did not use the package directions for this part though.. We  used a 2 cup measurer and each recipe had about 3/4 cup of flavorings ( booze and such ), and 3/4 cup of cold 2% milk, for a total of 1 1/2 cups liquid with the box of Jell-O pudding. This was whipped with an electric hand mixer for 4 minutes. The two parts are then folded together ( Don't beat all the air out of this ) and then placed in the plastic bags per above to be piped into the Mousse cups.
 


Grasshopper:

In the 2 cup measurer, put in 3 oz Crème de Mint, 3 oz Chocolate Liqueur ( clear kind.. we used Van Gogh Amsterdam Chocolate Liqueur ), and 6 drops green food color. Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of White Chocolate Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add a Pecan piece ( optional ) to the center after piping into Mousse Cups.

Mai Tai:

In the 2 cup measurer, put in 4 oz good aged rum, 1 oz Cointreau or orange liqueur, and 1 oz Torani Orgeat Almond Syrup ( Can be purchased at good coffee stores ) 6 drops McCormick Pink NEON food color. Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of Vanilla Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add a Brazil Nut piece ( optional ) to the center after piping into Mousse Cups.

Harvey Wallbanger:

In the 2 cup measurer, put in 4 oz Cointreau or orange liqueur, 2 oz Galliano Liqueur, and 1 1/2 teaspoons finely grated orange peel, and 6 drops yellow food color and 2 drops red food color. Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of Vanilla Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add a Filbert piece ( optional ) to the center after piping into Mousse Cups.

Pina Colada:

In the 2 cup measurer, put in 4 oz Malibu Coconut Rum, 2 oz Pineapple Juice, ( No food color used here ). Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of White Chocolate Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add an Almond piece ( optional ) to the center after piping into Mousse Cups.

Margarita:

In the 2 cup measurer, put in 4 oz good aged Tequila, 1 oz Cointreau or orange liqueur, and 1 oz Fresh Squeezed Lime Juice, 6 drops green food color. Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of White Chocolate Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add a Brazil Nut piece ( optional ) to the center after piping into Mousse Cups.

Beam Me Up Scotty:

In the 2 cup measurer, put in 2 oz Banana Rum, 2 oz Bailey's Irish Cream, and 2 oz Espresso by Mezzaluna or a good coffee liqueur, ( No food color used here ). Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of White Chocolate Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add a Brazil Nut piece ( optional ) to the center after piping into Mousse Cups.

Coffee:

In the 2 cup measurer, put in 3 oz Espresso by Mezzaluna or a good coffee liqueur, 3 oz Bailey's Irish Cream,( 3 drops black food color ). Add 2% milk to make a total of 1 1/2 cups liquid. Add this to a 3.3 oz box of White Chocolate Instant Pudding and whip with hand mixer for 4 minutes, the fold in with prepared Dream Whip. Add a Brazil Nut piece ( optional ) to the center after piping into Mousse Cups.


These are the recipes we used...
You can have fun adapting your own favorite drink recipes to these Mousse Shots also...

If you come up with a good one, please send it to us and will give it a try for next year!


( Note: Below is the original recipe and was not used at the 2009 Moose Lodge New Years Eve Party )

 

Chocolate Cup Mousse Shots
( Old Version )

White Mousse Recipe:

1/2 cup sugar
1/4 cup water
4 each egg yolks
2 each egg whites
2 cups heavy cream, whipped to soft peaks

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, on shot good strong black coffee.

Please have fun and experiment with your own ideas.
Please Email me any recipe that your think turned out good, so we can add them here!