Ingredients for Buddha's Chocolate Mousse Shortcakes
- Heavy Whipping Cream
- Powdered Sugar
- Unsweetened Cocoa Powder
- Kahlua
- Semisweet Chocolate
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Butter
- Milk
- Cocoa Powder
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How to Make Buddha's Chocolate Mousse Shortcakes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving space between each shortcake.
- Bake for 12-15 minutes, or until golden brown.
- While the shortcakes bake, prepare the chocolate mousse. Melt the chopped bittersweet chocolate in a double boiler or microwave in 30 second intervals, stirring until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to whip until stiff peaks form.
- Gently fold the melted chocolate into the whipped cream until just combined.
- Once the shortcakes have cooled slightly, top each with a generous dollop of chocolate mousse.
- Garnish with fresh berries, if desired.
- Serve immediately and enjoy your heavenly Buddha's Chocolate Mousse Shortcakes!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
89g
Fat
90g
Carbs
16g
