Walkers Shortbread Inc.
Menu
Chocolate Mousse Shortbread Jars

Chocolate Mousse Shortbread Jars

  • 1 hour
  • 2 People
  • Easy
  • Favorite

Buttery, smooth shortbread cookie crumbs offer  a contrast of texture to take these parfaits to the next level. In partnership with Butterlust Blog.

Get Started Below
Get
Started

Ingredients

  • 1 14 oz. can coconut milk
  • 1/4 cup cocoa powder, sifted
  • 1/2 tsp cream of tartar
  • 2-3 tbsp powdered sugar, to taste
  • 12 Walkers Mini Shortbread Fingers cookies
  • 2 mini mason jars, or other small sized dessert cups
Chocolate Mousse Shortbread Jars

Method

1
Place the can of coconut milk in the refrigerator to chill overnight. While it's in there the coconut cream will separate from the coconut water and get nice and thick.
2
Once nice and chilled, remove the can from the refrigerator and open gently, making sure not to shake. The cream will have thickened at the top of the can.
3
Carefully scoop only the cream into the bowl of a stand mixer, fitted with the whisk attachment.
4
Whip the coconut cream on medium high for 3-5 minutes, until it starts to become light and fluffy.
5
Add the cocoa powder, cream of tarter and powdered sugar to the whipped cream and continue to whip until light and fluffy, about another 2 minutes.
6
Cover the bowl and let your mousse thicken in the refrigerator for at least a half an hour.
7
While your mousse is setting, place the Walker's Mini Shortbread cookies in a plastic bag and use a rolling pin to crush the cookies into rough bits. I left some big chunks in mine to add texture to the parfaits.
8
Sprinkle a layer of the shortbread crumbs into the bottom of your jar, using about 1/3 of your crumbs.
9
Use either a spoon or a pastry bag fitted with a star tip (if you're feeling fancy) to scoop or pipe the 1/2 mousse over the shortbread.
10
Sprinkle another layer of cookies and then top off with the remaining mousse.
11
Use the last 1/3 of your cookie crumbs to garnish the top of the parfaits.
12
Serve chilled.

1 2 3 4 5