A celestial assortment featuring lemon star shortbread, galaxy mousse, and chocolate truffles for festive gatherings.
# What You Need:
→ 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)
# Steps:
01 - Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Mix in lemon zest and salt. Gradually add flour and mix until a soft dough forms. Roll dough to 1/4-inch thickness. Cut out star shapes with a cookie cutter. Arrange on a parchment-lined baking sheet. Bake 12 to 14 minutes until edges are lightly golden. Cool completely.
02 - Melt dark chocolate over simmering water and let cool slightly. Whip heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold melted chocolate into whipped cream. Divide mousse into two bowls, tint one with blue food coloring, the other with purple. Layer spoonfuls of colored mousse into mini dessert cups, swirling for a galaxy effect. Chill for at least 1 hour. Top with edible gold stars if desired.
03 - Heat heavy cream and butter in a saucepan until simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Chill mixture for 1 hour until firm. Scoop and roll into small balls. Dust with cocoa powder and edible shimmer dust.
04 - Arrange lemon star shortbread, galaxy mousse cups, and chocolate comet truffles on a large platter. Serve immediately or refrigerate until ready to enjoy.
