An enchanting mix of star-shaped shortbread, galaxy mousse, and chocolate truffles for special occasions.
# Components:
→ Lemon Star Shortbread
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - Zest of 1 lemon
05 - 1/4 teaspoon salt
→ Galaxy Mousse Cups
06 - 1 cup heavy cream
07 - 4 ounces dark chocolate, chopped
08 - 2 tablespoons granulated sugar
09 - 1/2 teaspoon vanilla extract
10 - Blue and purple food coloring
11 - Edible gold stars (optional)
→ Chocolate Comet Truffles
12 - 6 ounces semi-sweet chocolate, chopped
13 - 1/4 cup heavy cream
14 - 1 tablespoon unsalted butter
15 - 1/4 cup cocoa powder
16 - Edible shimmer dust (optional)
# Directions:
01 - Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Incorporate lemon zest and salt. Gradually add flour and mix until the dough is soft. Roll dough to 1/4-inch thickness and cut star shapes with a cookie cutter. Arrange stars on a parchment-lined baking sheet and bake 12 to 14 minutes until edges are lightly golden. Allow to cool fully.
02 - Melt dark chocolate over simmering water and let cool slightly. Whip heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold melted chocolate into whipped cream. Divide mousse into two portions and tint one with blue and the other with purple food coloring. Alternate layering colors into mini dessert cups with gentle swirls to create a galaxy effect. Chill for at least one hour. Garnish with edible gold stars if desired.
03 - Heat heavy cream and butter in a saucepan until just simmering. Pour over chopped semi-sweet chocolate and let rest for two minutes. Stir until smooth. Chill mixture for one hour until firm. Scoop and shape into small balls, then dust with cocoa powder and optional shimmer dust.
04 - Arrange lemon shortbread stars, galaxy mousse cups, and chocolate comet truffles attractively on a large serving platter. Serve immediately or refrigerate until ready to serve.
