Jim Cooper . Tavern Mousse Cake

Welcome to ‘The Voice Kitchen’ podcast:  Where Recipes and Voice Talent Blend!  I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes!  It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !

If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.

I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.

My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer. 

His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.

He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry. 

He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.

Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.  

Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...

"TAVERN" MOUSSE CAKE

Crust

2 cups ground vanilla cookies (about 38 cookies)

2 tablespoons sugar

5 tablespoons unsalted butter, melted

Filling

6 tablespoons rum

1 envelope unflavored gelatin

2 1/2 cups chilled whipping cream

9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 8-ounce packages cream cheese, room temperature

1 cup sugar

1 cup toasted coconut

For crust:

1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.

For filling:

1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in

1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)

2. Place rum in a bowl. Sprinkle gelatin over to soften.

3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.

4. Stir in gelatin mixture. Cool slightly.

5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.

6. Slowly beat white chocolate mixture into cream cheese mixture.

7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.

8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.

9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.

10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

You may contact Jim via: 

Business email Address: [e-mail]

Business website: https://jimcoopervo.com

Host of the hydrant : https://jimcoopervo.com/the-hydrant

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [e-mail]