**Special Millenium desserts were popular at Epcot during the year 2000. Lots of people loved the maple butterfinger flavored mousse served at the Canadian pavillion. Here is one non-Disney recipe for that wonderful dessert.
Canadian Maple Mousse
1 envelope plus 2 tsp. unflavored gelatin
1/2 cup cold water
4 egg yolks, well beaten
1 cup pure maple syrup
1/2 cup light brown sugar *
4 egg whites
2 cup whipping cream, chilled
Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves. Add gelatin to beaten egg yolks, mix into maple syrup and cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon. Do not let mixture
boil. Remove from heat and stir in brown sugar, blending well. Transfer to a large bowl and cool to room temperature. Beat egg whites until they form stiff peaks. Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into maple syrup mixture. Then
fold in egg whites until whites no longer show. Spoon mousse mixture into individual chocolate cups or a 1 1/2 quart mold that has been rinsed in cold water. Cover top with plastic and chill at least 4 hours or until firm.
Serve with raspberry sauce and vanilla creme anglaise on the side.
* For a creamy butterfinger mousse: Add 1/2 C. finely crushed Butterfinger bars (instead of the brown sugar) to the cooked maple syrup mixture and stir until blended.
* For a crunchy butterfinger mousse: Add 1/2 C. crushed Butterfinger bars to the finished mousse mixture, before chilling. Eliminate brown sugar.