A celestial assortment featuring 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, as needed
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. Stir in lemon zest and salt. Gradually add flour, mixing until a soft dough forms. Roll dough to 1/4-inch thickness and cut star shapes with a cookie cutter. Arrange on parchment-lined baking sheet and bake 12 to 14 minutes until edges are lightly golden. Cool completely.
02 - Melt chopped dark chocolate over simmering water and let cool slightly. Whip heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold in melted chocolate. Divide mousse into two bowls and tint one with blue, the other with purple food coloring. Spoon layers of colored mousse into mini cups, creating a galaxy swirl. Chill at least 1 hour. Optionally top with edible gold stars.
03 - Heat heavy cream and butter in a saucepan until simmering. Pour over chopped semi-sweet chocolate and let sit 2 minutes. Stir mixture until smooth and refrigerate 1 hour until firm. Scoop and roll into small balls. Dust with cocoa powder and edible shimmer dust if desired.
04 - Arrange lemon star shortbread, galaxy mousse cups, and chocolate comet truffles on a serving platter. Serve immediately or refrigerate until ready to enjoy.
