A celestial assortment featuring star lemon shortbread, galaxy mousse, and chocolate comet truffles—perfect for special nights.
# What You 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)
# Steps:
01 - Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Stir in lemon zest and salt. Gradually add flour, mixing to form soft dough. Roll dough to 1/4-inch thickness and cut star shapes. Arrange on parchment-lined baking sheet and bake for 12 to 14 minutes until edges turn lightly golden. Cool completely.
02 - Melt chocolate over simmering water and allow to cool slightly. Whip heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold melted chocolate into whipped cream. Divide mousse into two portions; tint one blue and the other purple. Layer colored mousse alternately into mini dessert cups, swirling gently to create a galaxy effect. Chill at least 1 hour and top with edible gold stars if desired.
03 - Heat heavy cream and butter until simmering, then pour over chopped chocolate. Let sit for 2 minutes before stirring until smooth. Chill mixture for 1 hour until firm. Scoop and roll into small balls, then dust with cocoa powder and optional shimmer dust.
04 - Arrange lemon shortbread stars, galaxy mousse cups, and chocolate comet truffles artfully on a large serving platter. Serve immediately or refrigerate until ready to serve.
