Chocolate Mousse Shortcakes

By JDARK

Ingredients

• Mousse:
• 1 cup heavy cream
• 1/2 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons coffee flavored liquor
• Shortcakes:
• 1-2/3 cups flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 stick cold butter or margarine, cut into small pieces2/3 cup milk
• 1 ounce semi-sweet baking chocolate, grated
• 1/2 cup heavy cream
• 1 tablespoon confectioners' sugar

Details

Servings 6
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. Heat oven to 375 degrees F. Have a large cookie sheet ready.
2. Stir mousse ingredients in a large bowl until blended. Cover and refrigerate.

Shortcakes:
3. Mix dry ingredients in a medium bowl.
4. With a pastry blender, cut butter into mixture until mixture resembles coarse crumbs.
5. Pour the minimum amount of liquid called for over the crumbs, then stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary.
6. Drop 8 scant 1/3 cupfuls 2" apart on ungreased cookie sheet.
7. Bake 15 to 18 minutes until puffed and tops look dry.
8. Gently slide shortcakes onto a wire rack and cool completely.
9. Beat chilled mousse mixture with mixer on high speed until soft peaks form when beaters are lifted.
10. Fold in grated chocolate. Cover and refrigerate.
11. Beat remaining 1/2 cup cream and 1 tablespoons confectioners' sugar in a medium bowl with mixer on high speed until soft peaks form. Cover and refrigerate.
12. Split shortcakes in half.
13. Fill each with mousse and whipped cream.
14. Sprinkle tops with cocoa.