Whatever is your question – Chocolate mousse with shortbread and berry jam is the answer!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Shortbread
Preheat the oven to 170 ºC and grease a 20×20 cm baking dish. In a stand mixer combine the softened butter and sugar and mix until smooth and fluffy. Add in the vanilla extract and mix well.
Slowly add the flour and salt, mixing on low speed until all the flour is added, then mix on high speed.
Press the shortbread dough into the baking dish until you have a flat layer. Place in the oven and bake for about 25 minutes until golden. Let the shortbread cool down before crumbling it into pieces.
Chocolate Mousse
In a stand mixer bowl, add the cream and whisk until foamy. Add the sugar ½ teaspoon sugar. Continue to whisk, until soft peaks are formed. Transfer the whipped cream to a bowl and chill in the fridge.
Place roughly chopped dark chocolate in a stainless-steel mixing bowl. Add a small amount of water to a small saucepan. Place the saucepan over medium heat. Place the mixing bowl on top of the saucepan (make sure your bowl does not touch the water). Stir the chocolate until melted. Remove the chocolate and let cool.
Add the egg yolks, 1 tablespoon of sugar, and salt to another stainless-steel bowl. Place over the saucepan and whisk aggressively until the mixture is light in color and double in volume. This will take a couple of minutes.
Remove from the heat and fold the melted chocolate into the egg yolk mixture. Let cool fully.
Meanwhile, add the egg whites to the stand mixer. Using a whisk attachment, whisk on medium speed until foamy. Add 3 tablespoons of sugar and continue to whisk, increasing the speed as needed, until stiff peaks form.
Fold the whipped egg whites into the chocolate mixture in two batches until incorporated.
In the end fold in the whipped cream. Spoon the mousse into small cups and place in the fridge and chill for roughly an hour.
Top the chocolate mousse with the berry jam and crumbled shortbread.
Preparing In The Kitchen
Shortbread
Preheat the oven to 170 ºC and grease a 20×20 cm baking dish. In a stand mixer combine the softened butter and sugar and mix until smooth and fluffy. Add in the vanilla extract and mix well.
Slowly add the flour and salt, mixing on low speed until all the flour is added, then mix on high speed.
Press the shortbread dough into the baking dish until you have a flat layer. Place in the oven and bake for about 25 minutes until golden. Let the shortbread cool down before crumbling it into pieces.
Chocolate Mousse
In a stand mixer bowl, add the cream and whisk until foamy. Add the sugar ½ teaspoon sugar. Continue to whisk, until soft peaks are formed. Transfer the whipped cream to a bowl and chill in the fridge.
Place roughly chopped dark chocolate in a stainless-steel mixing bowl. Add a small amount of water to a small saucepan. Place the saucepan over medium heat. Place the mixing bowl on top of the saucepan (make sure your bowl does not touch the water). Stir the chocolate until melted. Remove the chocolate and let cool.
Add the egg yolks, 1 tablespoon of sugar, and salt to another stainless-steel bowl. Place over the saucepan and whisk aggressively until the mixture is light in color and double in volume. This will take a couple of minutes.
Remove from the heat and fold the melted chocolate into the egg yolk mixture. Let cool fully.
Meanwhile, add the egg whites to the stand mixer. Using a whisk attachment, whisk on medium speed until foamy. Add 3 tablespoons of sugar and continue to whisk, increasing the speed as needed, until stiff peaks form.
Fold the whipped egg whites into the chocolate mixture in two batches until incorporated.
In the end fold in the whipped cream. Spoon the mousse into small cups and place in the fridge and chill for roughly an hour.
Top the chocolate mousse with the berry jam and crumbled shortbread.
