The shortbread cups with chocolate mousse are delicious treats, and it’s safe to say not a crumb will be left! Delicious cocoa shortbread cups enriched with chocolate chips and filled with a soft dark chocolate mousse: a dessert dedicated to all chocolate lovers! With these shortbread cups with chocolate mousse, success at the table is guaranteed.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 2 Hours
- Portions: 6 cups
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon baking powder
- 2 tablespoons chocolate chips
- 2 oz dark chocolate (for brushing the inside of the cups)
- 3/4 cup heavy cream
- 1/2 cup liquid fresh cream
- 7 3/4 oz dark chocolate
- 4 tablespoons powdered sugar
- 6 squares of dark chocolate
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pastry Bag
- 1 Cup Mold
- 1 Philips Electric Mixer
- 1 Kitchen Brush
- 1 Bowl
- 1 Small Pot
Steps
Before starting: with this amount of shortbread dough, you actually get nine cups. However, not wanting to proceed with a second baking since the mold is for six, I used the leftover dough to make cookies.
To prepare the shortbread, you can use a mixer, a stand mixer, or you can proceed by hand. You will find all the instructions to proceed in the highlighted article, but remember to add the baking powder, which is included in the recipe doses for the cups. Once the shortbread is ready, cut out about six small pieces weighing about 55 grams (approximately 2 oz) each. Butter and flour the mold and insert the small pieces of shortbread into the six cavities, then flour the cup and press it well onto the shortbread so that it spreads out on the sides of the mold. Cover the mold with plastic wrap and place it in the freezer for ten minutes (do not skip this step as it is essential for the butter in the dough to cool and harden, which helps it hold up better during baking). Bake the cups in a preheated oven at 350 °F in static mode for fifteen minutes, then remove the inner cup and bake the mold again for another ten minutes. When the cups are ready, remove them from the mold and let them cool upside down on a rack.
When cooled, melt the dark chocolate in a bain-marie and use it to brush the inside of the cups well. The chocolate should create a thin, crunchy layer. Let it solidify before filling the cups with the cream.
The shortbread cups with cream can also be prepared a day in advance: you will have them ready and only need to prepare the cream, saving some time.
Step by step on how to use the mold and form the cups can be found HERE.
Break the chocolate into small pieces and place it in a bowl. Bring 125 milliliters (about 1/2 cup) of cream to a boil on the stove in a small pot. Pour the cream over the chocolate and stir quickly to melt it. Cover and place in the refrigerator for five minutes.
Meanwhile, whip the 175 milliliters (about 3/4 cup) of cream with the powdered sugar. Take the cream and chocolate mixture out of the refrigerator and whip it with a whisk until you get a nice, fluffy, and light mixture. Gently fold in the rest of the cream with a spatula, using an upward motion.
Transfer the cream into a pastry bag with a 1 M tip and fill the cups. Decorate with a few squares of dark chocolate. Keep the cups in the refrigerator until ready to serve.
Notes
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With the chocolate mousse from these cups, you can also prepare delicious bowls to enjoy with a spoon and decorate with whipped cream, hazelnut crumbs, and chocolate shavings.
