Choc-Chip Shortbread, Choc Dipped Strawberries, Choc Mousse

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Please Spread the love!
  •  
  •  
  • 1
  •  
  •  
  •  
  •  
  •  

Choc-Chip Shortbread, Choc Dipped Strawberries, Choc Mousse
Triple Chocolate Treats!!

Shortbread
Ingredients:
250g butter
1 cup castor sugar
½ cup oil
½ cup cornflour
1 tsp vanilla essence
Pinch of salt
3 cups flour.
1 cup choc chips

Method:
Cream butter and sugar well.
Add the oil, vanilla, and cornflour beat well.
Add enough flour to make a firm dough.
Add choc chips, mix well
Roll into a round disc and refrigerate for 30 minutes, remove from the fridge and roll out into 5mm thickness & cut into squares.
Place onto a baking tray.
Bake at 160 deg for 25 minutes

Choc dipped strawberries:
Melt white and dark chocolate in 2 separate glass, heatproof bowls over hot water, do not let steam touch chocolate as it will seize, do not let the water boil.
Dip in white chocolate, let it set over greaseproof paper then drizzle over the dark chocolate.
Let it set.

Chocolate mousse:
Ingredients:
250ml fresh cream,
80g dark chocolate

Method:
In a saucepan, heat 2 tablespoons (30 g) cream together with the chocolate, stirring constantly.
When the cream heats up and almost starts bubbling, turn off the heat and continue stirring until the cream and chocolate are mixed well.
The residual heat helps to dissolve the chocolate.
Turn on the heat for a moment if the chocolate is still not melted entirely.
Transfer the chocolate to a bowl.
You will mix chocolate and whipped cream in this bowl later, so pick a big enough bowl. Let the chocolate cool down to room temperature.
Do not put in the fridge, since this will firm up the chocolate too much.
It should still be soft and kind of liquid.
Whip the cream.
The peaks should be in between soft and firm (do not overwhip).
Add about half of the whipped cream to the bowl with the melted and cooled chocolate.
Using a spatula, fold/stir in the whipped cream.
When combined well, add the second half of the whipped cream.
Gently fold it in, trying to remain its volume.
Pour the chocolate mousse into ramekins, glasses, or jars and put them in the fridge for at least 2 hours.

Prepared, tried, and tested Melenie Govender Pillay

 

 

  • 1
    Share
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

4 thoughts on “Choc-Chip Shortbread, Choc Dipped Strawberries, Choc Mousse”

Leave a Comment

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon