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MINTY MICKEY MOUSSE




Source of Recipe


GERALD LOWRY


List of Ingredients




Tart Pastry:
1/3 cup cold butter
1 3/4 cups flour
1 beaten egg yolk
2 to 3 tbs ice water

Recipe



In a medium mixing bowl cut butter into flour until pieces ar the size of small peas. In a small mixing bowl combine the egg yolk and 1tbs of ice water. Gradually stir in egg yolk mixture into flour mixture. Add remaining water, 1tbs at a time until all of the dough is moistened. Using your fingers, gently knead the dough until it forms a ball. Chill in refrigerator for 30 to 60 minutes so it will be easy to handle. Once it's chilled roll out the dough to about 1/4 of an inch thick. Cut dough into 3 inch squares and place each square in a round 3 inch tart pan. Bake in oven at 450 degrees for 8 to 10 minutes or until golden brown.

Mint Chocolate Mousse:
5 oz semi sweet chocolate
1/2 cup butter
2 egg yolks
3 egg whites
pinch of salt
2 tbs powdered sugar
2 tbs mint extract

Method:
Slowly melt chocolate in a double boiler and remove from heat and add 1/2 cup butter. When mixture is very smooth, quickly blend in 2 egg yolks. Whisk 3 egg whites with a pinch of salt until very stiff, then whisk in 2 tbs powdered sugar. Carefully mix the chocolate mixture with the beaten egg whites using a wooden spoon until uniform. Chill for at least 12 hours.

Building:
Place mousse in pastry bag and pipe into tart shell until mousse is just higher than the shell edge. Then place 2 Thinmint cookies, 1 on each side for ears. You can also let the family add a variety of sprinkles, candies, nuts, ect.