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Home Dish Chocolate Mousse Filled Coconut Shortbread Cookies

Chocolate Mousse Filled Coconut Shortbread Cookies

Introduce

Chef :

fenway

Chocolate Mousse Filled Coconut Shortbread Cookies

These cookies are tender shortbread thumbprint cookies accented with toasted coconut and filled with a creamy chocolate mousse. All the components come together to provide a crisp outer toasted coconut cookie with the tender buttery shortbread abd a creamy soft chocolate mousse center.

Ingredient

Cooking time :

24 mins

12 ounces

unsalted butter, at room temperature (3 sticks)

1 cup

granulated sugar

1/2 teaspoon

vanilla extract

3 1/2 cups

all purpose flour

1/2 teaspoon

salt

large egg beaten with 1 tablesoon water (egg wash)

7 ounces

sweetened flaked coconut

6 ounces

good quality milk chocolate, not chips. I used Lindor

1/2 cup

heavy cream

Cooking instructions

* Step 1

Start the mousse filling first as it needs to chill before finishing

* Step 2

For Milk Chocolate Mousse

* Step 3

Have chopped chocolate in a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla.pour over chocolate, amd let sit one minute then stir smooth. Cool to room temperature then refrigerate until very cold, at least 4 hours. This can be done up to 2 days inbadvance.

* Step 4

* Step 5

Make Shortbread Ccookies

* Step 6

Preheat the oven to 350. Line baking sheets with parchment ppaper

* Step 7

Whisk together in a bowl flour and salt

* Step 8

In another large biwl beat butter, sugar and vanilla until light and fluffy

* Step 9

Slowly beat in flour until a dough forms. Press it into a mass with your hands

* Step 10

Roll into golf size balls

* Step 11

Dip in egg wash

* Step 12

Roll in coconut lace on prepared pan, with the back of a wooden spoon or your thumb make an indentation in the center of each cookie. Bake 25 to 33 minutes until set. Using the back of a wooden spoon again make sure each cookie has a good sized well in the center after baking. Be gentle so the cookie does notcrack. Cool completely on rack

* Step 13

* Step 14

* Step 15

* Step 16

* Step 17

Finish Mousse and fill cookies

* Step 18

Beat cold chocolate cream mixture until light and fluffy

* Step 19

Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator

* Step 20

* Step 21

These cookies freeze reallybwell, just be sure to freeze first in single layers until completely frozsen before storing in freezer bags and thaw in single layers as well.

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