Buddha's Chocolate Mousse Shortcakes

Total Time: 58 mins Preparation Time: 40 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons kahlua
• 1 ounce semisweet chocolate, grated (or use chips)
• 1 2/3 cups flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 6 tablespoons butter, cut in pieces
• 1 cup milk
• 1/2 cup heavy whipping cream
• 1 tablespoon powdered sugar
• cocoa powder
• semisweet chocolate, curls

Recipe

• 1 mousse: mix all mousse ingredients except semisweet chocolate until well blended and thick. cover and refrigerate til needed.
• 2 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.
• 3 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.
• 4 bake about 18 minutes till puffed and look dry. cool completely on wire rack.
• 5 at serving time: beat chilled mousse mixture with a mixer on high speed til soft peaks form. fold grated chocolate into mousse mixture.
• 6 make whipped topping: beat heavy cream and powdered sugar in a med bowl with mixer on high til soft peaks form.
• 7 split shortcakes in half. fill each with chocolate mouse and whipped cream. sprinkle tops with some additional cocoa and garnish with chocolate curls.