Buddha's Chocolate Mousse Shortcakes

Delight your senses with Buddha's Chocolate Mousse Shortcakes, a decadent fusion of rich, airy chocolate mousse and tender, buttery shortcakes. Perfectly golden and flaky, the homemade shortcakes are paired with a velvety mousse made from semisweet chocolate and whipped cream, creating an irresistible symphony of flavors and textures. Fresh berries add a burst of natural sweetness and vibrant color, while optional chocolate shavings or cocoa powder provide an elegant finishing touch. Ready in under 45 minutes, this dessert is an ideal centerpiece for dinner parties or indulgent nights in. Perfect for chocolate lovers and elegant dessert enthusiasts, these shortcakes are a show-stopping treat that’s as beautiful as it is delicious.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups cold unsalted butter
• 0.66 cups heavy cream (for shortcakes)
• 1 teaspoon vanilla extract
• 1.5 cups semisweet chocolate chips
• 1 cups heavy cream (for mousse)
• 2 tablespoons powdered sugar
• 1 cup fresh berries (strawberries, raspberries, or blueberries)
• 2 tablespoons chocolate shavings or cocoa powder (for garnish, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.

Step 4

Stir in the 2/3 cup heavy cream and vanilla extract until the dough comes together. Do not overmix.

Step 5

Turn the dough onto a lightly floured surface and gently knead it 3–4 times. Pat it into a 1-inch thick rectangle.

Step 6

Use a 2 to 3-inch round cutter to cut out shortcakes. Re-roll scraps as needed to make 6 shortcakes.

Step 7

Place the shortcakes on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Remove from the oven and let them cool completely on a wire rack.

Step 8

To make the chocolate mousse, melt the semisweet chocolate chips in a heatproof bowl set over simmering water or in the microwave in 30-second intervals. Let the chocolate cool slightly.

Step 9

In a separate bowl, whip 1 cup heavy cream with the powdered sugar until soft peaks form.

Step 10

Gently fold the melted chocolate into the whipped cream until smooth and fluffy. Refrigerate for 15 minutes to set slightly.

Step 11

To assemble, slice each shortcake horizontally. Spoon or pipe chocolate mousse onto the bottom half of each shortcake.

Step 12

Top the mousse with fresh berries, then cover with the top half of the shortcake.

Step 13

Garnish with additional chocolate shavings or a dusting of cocoa powder, if desired, and serve immediately.

Nutrition Facts

Serving size	(1334.2g)

Amount per serving	% Daily Value*
Calories	5094.9

Total Fat 338.6g	0%
Saturated Fat 212.6g	0%
Polyunsaturated Fat 0g
Cholesterol 702.6mg	0%
Sodium 1422.6mg	0%
Total Carbohydrate 492.7g	0%
Dietary Fiber 36.7g	0%
Total Sugars 274.6g
Protein 59.7g	0%

Vitamin D 58.3IU	0%
Calcium 590.6mg	0%
Iron 24.2mg	0%
Potassium 1868.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 4.5%

Carbs: 37.5%