Classic Desserts

Boma Chocolate Mousse Crunch
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. 

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. 

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 

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  

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. 

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 

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. 

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 
Animal Kingdom Lodge 

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 

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 
Germany Pavillion, Epcot

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) 

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. 

1/3 c. water 
3 tbsp. kirsch (cherry liqueur) 
1/2 c. sugar 

Combine water and sugar in a small saucepan and bring it to a boil. Remove  mixture immediately and let cool. Stir in kirsch. 

1 1/4 c. cherry pie filling 
2 1/2 C. heavy whipping cream, whipped 
3 tbsp. kirsch
340g dark chocolate, shaved 

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.