Celestial mini desserts including lemon star shortbread, galaxy mousse cups, and chocolate comet truffles.
# 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 fluffy. Add lemon zest and salt, then gradually mix in flour until a soft dough forms. Roll dough to 1/4-inch thickness and cut star shapes. Place on parchment-lined baking sheet and bake for 12 to 14 minutes until edges are lightly golden. Cool completely.
02 - Melt dark chocolate over simmering water and cool slightly. Whip heavy cream with sugar and vanilla until stiff peaks form. Fold melted chocolate gently into whipped cream. Divide mousse into two portions; color one blue and the other purple. Layer alternating spoonfuls of colored mousse into mini cups, swirling gently for a galaxy effect. Chill at least one hour. Top with edible gold stars if desired.
03 - Heat heavy cream and butter in saucepan until simmering, then pour over chopped chocolate and let sit for two minutes. Stir until smooth and chill mixture for one hour until firm. Scoop and roll into small balls, then dust with cocoa powder and edible shimmer dust.
04 - Arrange lemon star shortbread, galaxy mousse cups, and chocolate comet truffles on a large serving platter. Serve immediately or refrigerate until ready to enjoy.
