**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.