Buddhas Chocolate Mousse Shortcakes Recipes

CHOCOLATE SHORTCAKES WITH SOUR CHERRY TOPPING

Steps:

• For cherry topping: In small saucepan combine all topping ingredients and cook over medium-high heat, until cherries start to release their juice and the liquid thickens and becomes syrupy, 6-7 minutes; cool and refrigerate until needed (you can make this up to 1 day ahead).
• For shortcake biscuits: Preheat oven to 350F and set rack in middle of oven; combine all dry ingredients in a large bowl until blended; rub butter into flour mixture with your fingertips until mixture resembles coarse meal; in a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened; turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together (if the dough is very sticky, sprinkle on some additional all purpose flour); pat out to about 1 1/4 inches thick and cut into rounds with a 3 inch cutter; gather dough scraps and pat out again to make remaining shortcake biscuits; set 2 inches apart on a large baking sheet; bake biscuits for approximately 25 minutes, or until golden-brown, and transfer to a rack to cool completely.
• For whipped cream: Beat cream, sugar and vanilla until soft peaks form.
• To assemble: Slice shortcake biscuits in half and set bottoms of biscuits on 6 dessert plates; dollop generously with whipped cream and distribute cherry topping evenly over the cream; place biscuit tops over cherries at a slight angle and sprinkle tops lightly with confectioners' sugar.

STRAWBERRY SHORTCAKES WITH WHITE CHOCOLATE MOUSSE

Steps:

• For shortcakes:
• Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add 1/2 cup buttermilk and process just until moist clumps form. Blend in chopped chocolate using on/off turns.
• Turn dough out onto lightly floured work surface. Dust lightly with flour. Gently press dough to 1/2-inch thickness. Using 3 1/4-inch cutter, cut out shortcakes. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6. Transfer shortcakes to prepared baking sheet. Brush shortcakes with remaining 1 tablespoon buttermilk. Sprinkle with 1 teaspoon sugar.
• Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Let stand at room temperature.)
• For topping:
• Toss strawberries, sugar and liqueur in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
• Cut shortcakes horizontally in half. Place 1 shortcake bottom on each of 6 plates. Spoon 1/3 cup White Chocolate Mousse over each. Spoon some of strawberry topping over each. Cover each with shortcake top. Top each with spoonful of mousse, then more strawberry topping and serve.