An enchanting selection featuring star-shaped cookies, colorful mousse, and chocolate truffles for festive gatherings.
# What You'll Need:
→ Lemon Star Shortbread
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - Zest of 1 lemon
05 - 1/4 teaspoon salt
→ Galaxy Mousse Cups
06 - 1 cup heavy cream
07 - 4 ounces dark chocolate, chopped
08 - 2 tablespoons granulated sugar
09 - 1/2 teaspoon vanilla extract
10 - Blue and purple food coloring
11 - Edible gold stars (optional)
→ Chocolate Comet Truffles
12 - 6 ounces semi-sweet chocolate, chopped
13 - 1/4 cup heavy cream
14 - 1 tablespoon unsalted butter
15 - 1/4 cup cocoa powder
16 - Edible shimmer dust (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Cream butter and sugar together until light and fluffy. Stir in lemon zest and salt. Gradually incorporate flour until a soft dough forms. Roll out to 1/4-inch thickness, cut star shapes using a cookie cutter. Arrange on a parchment-lined baking sheet and bake for 12 to 14 minutes until edges turn lightly golden. Cool completely.
02 - Melt the dark chocolate in a heatproof bowl over simmering water and allow to cool slightly. Whip heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold the melted chocolate into the whipped cream. Divide mixture into two portions; add blue food coloring to one, purple to the other. Layer spoonfuls of each color alternately into mini dessert cups and swirl gently for a galaxy effect. Chill for at least one hour. Optionally, top with edible gold stars.
03 - Heat heavy cream and butter in a saucepan until simmering. Pour over chopped semi-sweet chocolate and let stand for two minutes. Stir until smooth. Refrigerate for one hour until firm. Scoop and roll into small balls. Dust with cocoa powder and optionally shimmer dust.
04 - Arrange the cooled lemon star shortbread, chilled galaxy mousse cups, and chocolate comet truffles on a large serving platter. Serve immediately or refrigerate until ready to enjoy.
