Sinfully delicious, and one of Buddha's favorite desserts. :)
Make and share this Buddha's Chocolate Mousse Shortcakes recipe from Food.com.
- 1 cup heavy whipping cream
- 1⁄2 cup powdered sugar
- 1⁄4 cup unsweetened cocoa powder
- 2 tablespoons Kahlua
- 1 ounce semisweet chocolate, grated (or use chips)
- 1 2⁄3 cups flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 6 tablespoons butter, cut in pieces
- 1 cup milk
- 1⁄2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- cocoa powder
- semisweet chocolate, curls
- MOUSSE: Mix all mousse ingredients except semisweet chocolate until well blended and thick. Cover and refrigerate til needed.
- SHORTCAKES: Heat oven to 375°F In food processor process the dry ingredients briefly to mix. Scatter butter over top and pulse till it gets crumby.
- With motor running, add liquid and process till mixture pulls from sides of bowl. Drop 1/3 cupfulls of dough 2" apart on ungreased cookie sheet.
- Bake about 18 minutes till puffed and look dry. Cool completely on wire rack.
- AT SERVING TIME: Beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
- MAKE WHIPPED TOPPING: Beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
- Split shortcakes in half. Fill each with chocolate mouse and whipped cream. Sprinkle tops with some additional cocoa and garnish with chocolate curls.
I love chocolate, so this called out to me. My DD make them for us, and we ate lingering onto each spoonful like it was our last. So so yummy!
Double WOW! This is a fairly quick and easy dessert that I put together after work along with 3 other items and served to guests. My dinner guests commented on the delicate chocolate flavor. This is fabulous. I made the entire dessert about 2 hours before dinner and refrigerated the mousse and whipped cream until serving. I agree the homemade whipped cream balances against the chocolate mousse nicely. Next time I might mix in some finely chopped toffee pieces (like a Skor bar) in place of the grated chocolate. I think that would be fabulous too! One of my favorite recipes I ever made on zaar!
WOW! This recipe is worth the little bit of extra work to yield what I think is a banner dessert. I used my food processor to make the shortcakes and my Magic Bullet to make the mousse and the whipped cream. Actually much easier to make than I anticipated and the results were fabulous. The mousse and the shortcakes both have a very deep chocolate flavor, offset beautifully by the fresh, cool whipped cream. (Don't skip the whipped cream...it wouldn't be the same!) Thanks for posting! I WILL make this again. ;)