Boma Chocolate Mousse Crunch
Boma
Animal Kingdom Lodge
1 lb. semi-sweet chocolate
5 egg yolks
2 1/2 ozs. sugar
6 sheets gelatin
4 ozs. Frangelico
4 c. heavy cream
2 1/2 ozs. Feuilletine
3 1/2 ozs. semi-sweet chocolate for crunch
2 1/2 ozs. Praline Paste
8 ozs. semi-sweet chocolate for spraying
8 ozs. canola oil
4 ozs. Ganache (2 ozs. semi-sweet chocolate and 2 ozs. heavy cream)
4 ozs. semi-sweet chocolate for garnish
1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream for mousse.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then the rest of the cream.
7. Pour into the mold, leaving 1/4 inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, then add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without unmolding them. Put back in the freezer to set. 11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish. Makes 15.
Cafe Con Leche Flan
Coronado Springs
Maya Grill
Caramel Coating:
1C. sugar
1/4 C. water
1 T. corn syrup
Butter 6 8" ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (no traces of granulated sigar). Pour the caramel into prepared ramekins and set aside to cool.
Flan:
2 C. milk
2 C. sweetened condensed milk
2 T. coffee extract
5 large eggs
3 large egg yolks
Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk eggs and egg yolks into the milk mixture. Pour the mixture into prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and cool.
Garnish:
1 1/2 C. sugar
1/4 C. water
Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden color (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminum foil or greased parchment paper in swirls and other desired designs. Allow to cool. Remove swirls with a spatula and use to garnish cooled flan.
Disney Magazine, Spring 2001
Tiramisu
Grand Floridian Resort
2 c mascarpone cheese
3 c heavy cream
1/4 powdered sugar
1/2 t vanilla extract
3 T coffee liqueur
1 t instant coffee
1 10-inch sponge cake
1/4 c cocoa powder
Combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee in a mixing bowl and whip until stiff. Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.
Kilauea Torte
Kona Cafe
Polynesian Resort
Ingredients:
1 cup melted choclate chips
1 cup heavy cream
Scald the cream in a saucepan, pour over melted chips, stir till thoroughly mixed and set aside to cool.
Cookie Dough:
1 cup butter (unsalted)
1 cup sugar
1 tsp. vanilla
1/4 tsp salt
1 cup sifted cocoa poweder
1 1/5 cups all purpose flour
In an electric mixer cream butter and sugar till smooth. Add vanilla and salt and mix well. Combine cocoa and flour and add to butter. Mix until just well blended. Mixture will be slightly dry. Form into 6 medium and 6 small balls using all of the dough. Place med. balls into buttered muffin tins dusted with cocoa powder. Press dough evenly to the sides of and bottom of tin. Flatten small balls into circles large enough to cover the tops of the tortes. Set aside.
Peanut butter cream:
1 cup peanut butter ( I used Peter Pan)
1 1/2 cup sweetened condensed milk
Combine ingredients and mix well.
Assembly:
Place one tbsp of the peanut butter mixture into bottom of the prepared muffin tims. Pour 1/3 to 1/2 cup ganach over peanut butter in tins, filling lamost to the top of the dough. Cover the tops with dough circles and press firmly to seal. Chill for 30 minutes then place in a 350 degree oven for 25 minutes. Remove and let cool completely before removing from tins. To serve, heat tortes in a 200 degree oven for 5 minutes. remove, place on plate and top with whipped cream.
Lemon Posset
Rose & Crown Pub
United Kingdom Pavillion, Epcot
16 oz. heavy cream
4 oz. powdered sugar
Juice of three lemons
Topping:
1/2 pint fresh raspberries
1/2 pint fresh strawberries
3 oz. corn syrup
1 oz. orange juice
Bring heavy cream to a boil, then add sugar. Reduce for four minutes. Add the lemon juice, mix well and keep cooking for 2 more minutes. Pour the mixture into a glass or bowl and put it into the refrigerator overnight. Mixture should be firm.
Topping:
Mix corn syrup with orange juice, then add berries. Garnish with fresh berries and serve. Serves 4.
Fudge Mud Slide
Beaches and Cream
Yacht and Beach Club Resort
1 brownie
2 tablespoons whipped cream
2 teaspoons chocolate syrup
1 1/2 cups vanilla ice cream
1/2 cup hot fudge topping
1 Oreo cookie, crushed
1/2 cups almonds, sliced and chopped
1 maraschino cherry
Place brownie in a large bowl or sundae dish. Add ice cream and top with hot fudge sauce and crushed cookie. Add whipped cream and drizzle with chocolate syrup. Sprinkle with almonds and top with a cherry.
Guava Jam Squares
Boma
Animal Kingdom Lodge
Ingredients:
5 1/2 ounces Butter
5 1/2 ounces Powder Sugar
5 1/2 ounces All-Purpose Flour
5 1/2 ounces Cashew, ground
2 each Eggs
1/2 t. Baking Powder
1/4 t. Cinnamon
1 ounce Rum
18 ounces Guava Jelly
Method:
Make the cashew dough ahead of time by creaming the butter with the sugar. Sift the dry ingredients together, then add after you have added the eggs to the butter mixture. Add the rum last. Wrap the dough and refrigerate. Prepare a half sheet pan and line with paper. Roll out half of the dough on the lined sheet pan about 1/8 inch thick; refrigerate. Spread the guava jelly over the dough. Soften the rest of the dough and place in a pastry bag with a small round tip, about 1/4 inch in diameter. Pipe a rough pattern over the guava jelly. Make sure that some of the dough touches each other. Bake in a 350o oven for 15 to 25 minutes until golden brown and make sure that the bottom is completely cooked. Once cool, cut the tart in squares. Dust lightly with powder sugar.
Black Forest Cake
Biergarten
Germany Pavillion, Epcot
INGREDIENTS FOR CAKE:
5 eggs
1/4 tsp. baking powder
3 egg yolks
1/4 tsp. baking soda
2/3 c. sugar
1 1/2 tsp. pure vanilla extract
3/4 c. cake flour, sifted
6 tbsp. cocoa, unsweetened (use a dutch brand if possible, e.g droste)
PROCEDURE FOR CAKE:
Preheat oven to 350F. Grease 3 8-inch round cake pans and line bottoms with waxed paper. In a medium sized mixing bowl, combine eggs, egg yolks, and sugar. Beat until thick and light. Sift together flour, cocoa, baking powder, and baking soda. Gradually fold flour mixture into egg mixture. Add vanilla extract last and pour batter into 3 cake pans. Bake for 18 to 20 minutes, or until tops spring back when pressed lightly with your finger. Cool on wire rack for 10 minutes before removing from pan.
SYRUP:
1/3 c. water
3 tbsp. kirsch (cherry liqueur)
1/2 c. sugar
PROCEDURE FOR SYRUP:
Combine water and sugar in a small saucepan and bring it to a boil. Remove mixture immediately and let cool. Stir in kirsch.
FILLING AND FROSTING:
1 1/4 c. cherry pie filling
2 1/2 C. heavy whipping cream, whipped
3 tbsp. kirsch
340g dark chocolate, shaved
PROCEDURE FOR FILLING AND FROSTING:
Mix together cherry pie filling and kirsch. Put 1 layer of cake on a flat plate. Brush top of first layer with syrup. Spread a layer of cherry mixture over syrup, spreading evenly. Add second layer of cake and spread with more syrup. Add another layer of cherry mixture, then a layer of whipped cream on top of that. Top with third layer of cake and brush with any remaining syrup. Frost top of cake with a thick layer of whipped cream, leaving sides exposed to show layers, and decorate with additional cherries. Sprinkle entire cake with shaved chocolate and refrigerate for 1 hour. 
