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Chocolate mousse and caramel shortbread cups

by Urvashi Roe
Chocolate mousse and caramel shortbreads

Chocolate mousse and caramel shortbread cups

PT1H

Why not try?

I've started a new job recently and am almost always up against the clock at mealtimes. I have about half an hour to get dinner on the table before my girls start to get grumpy and tired and then all is lost because they won't eat properly, if at all. Dinner is easy. We have lots of speedy suppers that can be whizzed up in no time.

And then, once the hunger pangs have gone and everyone has a little time to relax and take it easy, I set about making something sweet. It is lovely to have a cup of tea and a nice treat after a stressful day. I find baking quite relaxing so while the girls are tidying away the dinner things, I’ll make dessert.

Here's a great recipe for shortbread cups that takes no time at all and you can fill them with all sorts of different deliciousness! The shortbread will keep in an airtight container for a week or so.

Fill them with jam and top with whipped cream and honey. Fill them with lemon curd and top with some Italian meringue. Dollop some yoghurt into the well and then top with a fresh strawberry. Drizzle in some honey, cover with crème fraiche and sprinkle over some hundreds and thousands... the options are endless!

Ingredients

Metric

Imperial

1
For the basic shortbread cups, beat together the butter and sugar until light and fluffy (this takes about 3 minutes using an electric whisk or food mixer)
2
Add the flour and vanilla essence and mix until well combined. You should end up with a nice soft dough. Scoop a heaped tablespoon of the mixture and roll it into a ball, repeating until you have sixteen balls
3
Grease a mini muffin tray with butter, and then pop each ball into a muffin hole. Using the handle of a wooden spoon (or something similar like a honey drizzler), push down gently into each ball and make a little well in the centre, this will be for the fillings. Pop the tray into the freezer for 15 minutes or so to chill
4
Preheat the oven on to 190°C/gas mark 5
5
Bake the shortbreads for 20 minutes and then take them out of the oven. Using the spoon handle, honey drizzler or your thumb, gently push down again on the cavity as the shortbread is likely to have puffed up. It will also help the inside of the shortbread to cook a little more. Put the tray back in the oven for 5 more minutes and then leave the shortbreads to cool
6
Make the chocolate mousse by melting the chocolate in a heatproof bowl at 30 second intervals in the microwave. Leave it to cool slightly and then mix in the mascarpone and chill in the fridge while you fill the shortbreads
7
Remove the shortbread cups from the tray and fill each cavity with a spoonful of the caramel sauce. Pipe or dollop the mousse on top. I topped mine with strawberries for an extra flourish!
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Chocolate mousse and caramel shortbread cups

 
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