Just a few notes:

1. This recipe makes a TON of the mousse. It filled my entire 5 qt. mixing bowl. (I decided to freeze 2 ziplocs for future use; hopefully, it will be still be good in a few weeks!).

2. I used espresso from an actual espresso maker. I don’t know if this makes a difference, but I thought I’d note it.

3. Shanna was right about the Amarula liqueur — it is perfect. Amarula is actually from South Africa, so it makes sense that you’d only find these treats at Animal Kingdom Lodge!

4. I used homemade ladyfingers for the sponge cake. I think it was a good match for the needed sponge cake! I don’t know if the store-bought ones would be as good, but with all the work and effort you’re putting into the mousse, you might as well have fresh ladyfingers and make them yourself! Here is the recipe I used (I piped them in a circle on a silpat): http://allrecipes.com/Recipe/Ladyfingers/Detail.aspx

5. I used Ghirardelli chocolate for all types of chocolate (milk chocolate chips, bittersweet baking, and white baking). Turned out wonderfully!

6. If you make these for a party, set aside an entire evening for making them — (especially if you make the ladyfingers from scratch).

7. After you have frozen the domes to set them, you have to pop them out of the silicone pans immediately after taking them out of the freezer, otherwise the mousse will thaw and they won’t be as easy to remove.

I hope you all enjoy this recipe as much as I have! Thanks so much to Disney Food Blog for posting the recipe (especially with the Amarula suggestion) so that I can enjoy my favorite food from Disney World anytime!

I found some silicone pans at amazon — they are called “World Cuisine Nonstick Silicone Mold, Mini.” I do not know if they are the right size, but at $19.95, they are far more affordable than the others I’ve found. I also think that perhaps Sur La Table sells something similar, but I would suspect it is far more expensive.

Here is the link to the pan — happy baking!

http://www.amazon.com/World-Cuisine-Non-Stick-Silicone-Hemisphere/dp/B001AS44KI/ref=wl_it_dp_o?ie=UTF8&coliid=I2NWYRG7OCEG1F&colid=2BPL5BMDDUH2V

1st – the actual zebra domes have Amarula liquior, not Kahula, as simply stated on the label placed on each container of them, Amarula was easy to find at the liquor store. I do not think they taste the same at ALL, Amarula is a fruity caramel, not coffee.

2nd- The flexi-domes suggested in this recipe are way larger than the actual ones, the ones suggested here are almost the size of a regular cupcake. The real ones are more like a mini-cupcake. If you can find a mini cupcake silicon pan, do so. Then you can still turn the pan over and push them out.

3rd – You need the gelatin sheets, the sub does not work, since you need 6 teaspoons of powered gel you will need to dissolve that into 1 1/2 cups of water, which adds too much watery volume to the mix, no matter how delicately you fold the whipped cream to the chocolate, adding the watery mix deflates the whipped cream no matter what you do. The first time we made the full recipe it filled 2 sheets of mini cupcake pans and 2 full sheets of regular cupcake pans, way too much. Before I make these again I will have to purchase the gel sheets online, can not find them anywhere.

4th – The domes were not garnished with coffee crunch, it was chocolate confetti.

5th – If you are trying this for the 1st time, start with trying to make 1/2 or 1/3 a batch.

Hope that helps