This is a showstopper of a dessert that will win you lots of complements on Christmas Day. It’s quick and easy and can be made up to 2 days in advance so long as it is refrigerated. We made the shortbread biscuits with a tang of lemon rind but you could easily replace this with orange, cinnamon, ginger or just have them plain. To make this an even more decadent desert serve with a little jug of our dangerously versatile salted caramel sauce.
Mousse – what you need
240g dark chocolate chopped (should be at least 55% cocoa – some dark chocolates can be more bitter than others)
240g double cream
2 teaspoons grated orange rind
2-3 tablespoons orange liqueur e.g. Grand Marnier or similar (optional)
4 eggs separated
Shortbread – what you need
150g plain flour
100 g soft butter
50g caster sugar
1 teaspoon lemon / orange rind (grated)
How to make the mousse
- Bring the cream to the boil in a saucepan.
- Once boiled take off the heat and add the chocolate. Stir until melted.
- Add the grated orange rind & grand mariner (optional) to the chocolate mixture and then whisk in the egg yolks by hand.
- In a clean, dry bowl whisk the egg whites until totally stiff (the egg whites should not slide in the bowl)
- Stir in about a quarter of the egg whites into the chocolate mixture.
- Very gently fold the rest of the egg whites in, being careful to keep the mixture light.
- Spoon into bowls, cups or shot glasses and place in the fridge.
- Leave to set for 2 hours.
How to make the shortbread biscuits
(MAKES APPROX 20)
- Pre heat the oven to 180 C/ 350F
- Place the flour, sugar, zest in a mixing bowl with the soft butter (chop it up for ease).
- Mix with your fingertips until it forms a stiff dough.
- Do not add any water, it will come together.
- Roll out the dough to about 1/4 inch thickness and cut into desired Christmas shapes.
- To ensure sharp edges to the biscuits pop the tray in the freezer for a couple of minutes before going in the oven.
- Bake for 8-10 mins or until pale gold in colour.
Rolling Tip: if you struggle to roll dough place a sheet of cling film on the work top, put your dough on top and then cover with another layer of cling film – it helps keep it together.