Ingredients
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1 cup heavy whipping cream
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1/2 cup powdered sugar
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1/4 cup unsweetened cocoa powder
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2 tablespoons Kahlua
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1 ounce semisweet chocolate, grated (or use chips)
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1 2/3 cups flour
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1/3 cup unsweetened cocoa powder
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1/2 cup sugar
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2 teaspoons baking powder
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3/4 teaspoon baking soda
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6 tablespoons butter, cut in pieces
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1 cup milk
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1/2 cup heavy whipping cream
Instructions
- MOUSSE: Mix all mousse ingredients except semisweet chocolate until well blended and thick. Cover and refrigerate til needed.
- SHORTCAKES: Heat oven to 375°F In food processor process the dry ingredients briefly to mix. Scatter butter over top and pulse till it gets crumby.
- With motor running, add liquid and process till mixture pulls from sides of bowl. Drop 1/3 cupfulls of dough 2" apart on ungreased cookie sheet.
- Bake about 18 minutes till puffed and look dry. Cool completely on wire rack.
- AT SERVING TIME: Beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
- MAKE WHIPPED TOPPING: Beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
- Split shortcakes in half. Fill each with chocolate mouse and whipped cream. Sprinkle tops with some additional cocoa and garnish with chocolate curls.