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Categories:
sugar water egg yolks egg whites heavy cream creme chocolate liqueur pecans fluid ounces rum fluid fluid drops mccormick nut liqueur Galliano orange peel coloring coloring filbert nut malibu coconut rum pineapple juice almonds aged fluid lime peel lime juice banana rum Irish cream Kahlua blue neon food coloring fluid ounces Kahlua black coffee
Viewed: 37 - Published at: 9 years agoIngredients
- 12 cup sugar
- 14 cup water
- 4 egg yolks
- 2 egg whites
- 2 cups heavy cream, whipped to soft peaks
- 2 14 fluid ounces creme de menthe (1 1/2 shots)
- 1 fluid ounce chocolate liqueur, Van Gogh Amsterdam
- 2 drops green food coloring
- 12 pecans, to top (optional)
- 3 fluid ounces rum, good aged (2 shots)
- 12 fluid ounce Cointreau liqueur
- 12 fluid ounce torani orgeat almond syrup
- 2 drops mccormick pink neon food coloring
- 1 brazil nut, to top (optional)
- 3 fluid ounces Cointreau liqueur (2 shots)
- 1 fluid ounce Galliano
- 12 teaspoon orange peel, finely grated
- 3 drops yellow food coloring
- 1 drop red food coloring
- 1 filbert nut, to top (optional)
- 3 fluid ounces malibu coconut rum (2 shots)
- 1 fluid ounce pineapple juice
- 1 almonds
- 3 fluid ounces tequila, good aged (2 shots)
- 12 fluid ounce Cointreau liqueur
- 12 teaspoon lime peel, finely grated
- 12 fluid ounce lime juice, fresh squeezed
- 2 drops green food coloring
- 34 fluid ounce banana rum
- 34 fluid ounce Baileys Irish Cream
- 34 fluid ounce Kahlua
- mccormick blue neon food coloring
- 3 fluid ounces Kahlua (2 shots)
- 1 fluid ounce good strong black coffee
Method
- 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 Creme 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 Kahlua, 3 drops McCormick Blue NEON food color.
- Coffee: 2 shots Kahlua, 1 shot good strong black coffee.
