Prep time:
Cooking time: 30 minutes
Total time:
Serves: 6
For the mousse:
150g dark chocolate
30g caster sugar
2 large eggs separated – caution, this recipe does contain raw eggs
1tbsp rum
250ml fresh cream
For the rose & lemon shortbread hearts
100g unsalted butter
50g caster sugar
1 lemon zest
2tsp rose water (it can vary in intensity, so add just a little at a time)
1tsp vanilla extract
caster sugar
50g semolina
100g plain flour
This is a very rich, creamy chocolate mousse and utterly delicious, but you only need a small portion. I have served in tiny vintage coffee cups that belonged to my grandmother, alongside a crisp shortbread. She always used to make us the most perfect shortbread when we arrived to visit. I love the addition of the rose and lemon, but they are delightfully simply with vanilla too. These can all be made the day before if you wish.
Makes 6 mini cups (but can be doubled easily) These little hearts are so delicate, light and crisp. The hint of rose and lemon makes them a little bit different. I use a third semolina flour for extra crispness, but you could use just plain or rice flour. When I roll my dough mix it does seem to crack, but I just squidge back together. And if you don’t have a heart cutter, any shape will still taste delicious. Charlotte is a caterer in Kent and is available for lunches, dinners, parties and buffets. She also teaches cookery workshops and private lessons. For more information, email charlotte@butterworth.co.uk or follow her on Instagram & Facebook @theneedy.greedyFor the mousse:
For the rose & lemon shortbread hearts:
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