28 Jan Lightened-Up Chocolate Mousse Shortbread Jars
Note: This is a sponsored post brought to you by Butterlust + Walkers Shortbread. All opinions are my own – I really love these cookies!
I’m coming at you with another lightened-up *gasp* recipe on this fine Tuesday. I know, who am I?
I figure we’ve all got some resolutions we’re still adhering to. And what can I say, I’m a giver.
Today I’m sharing with you a thick, fluffy, 3-ingredient chocolate mousse made from coconut milk. It’ so creamy and rich that you’ll have no idea the heavy cream and eggs are missing. To top it off, I’ve added some buttery, smooth shortbread cookie crumbs (just a few!) for a contrast of texture that takes these parfaits to the next level. Stand warned, you may end up hoarding the second jar in the back of your fridge where you boyfriend/husband/children can’t find it.
These Lightened-Up Chocolate Mousse Shortbread Jars is coming to you courtesy of my friend’s at Walkers Shortbread. I’m excited to share that they have asked me to come up with some tasty recipes featuring their products over the next few months. And since those crumbly, buttery little cookies are like pure crack, it was an offer I couldn’t refuse.
To add to their lovableness, all of Walkers’ treats are still made in the secluded village of Aberlour in the Highlands of Scotland, and from only the best ingredients. No GMOs or artificial ingredients, and only the happiest of hormone-injection free dairy cows are used to produce the butter (with Scottish cute accents to boot).
And while you may not get cookies shipped straight to your door for free (blogger perks), don’t worry, I made sure you’re going to benefit from this little partnership too. I’ve got your back.
That’s right, for any of you who are interested in getting your hands on some Walkers cookies of your own, you can use the promo code BLMINI2014 for 20% off your entire order at www.us.walkersshortbread.com. Sorry, cows with cute Scottish accents not included.
Note that I used Mini Shortbread Fingers for my recipe, which come in a small, waistline-friendly serving size AND in a resealable bag there is no excuse for eating the whole bad in one sitting. Not that you need an excuse. #nojudgementzone
Enjoy this lightened up recipe – I hope you’re rocking your New Years Resolutions! Until next time – XO, Katie
This is a sponsored post brought to you by Butterlust + Walkers Shortbread. All opinions are my own – I really love these cookies!
- 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 Walker's Mini Shortbread Fingers cookies
- 2 mini mason jars, or other small sized dessert cups
- 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. Once 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.
- Carefully scoop only the cream into the bowl of a stand mixer, fitted with the whisk attachment. Whip the coconut cream on medium high for 3-5 minutes, until it starts to become light and fluffy.
- Add the cocoa powder, cream of tartar and powdered sugar to the whipped cream and continue to whip until light and fluffy, about another 3 minutes. Do a taste test to make sure the mousse is sweet enough for your taste. If it's too bitter, add more powdered sugar in 1 tsp increments until desired sweetness is reached.
- Cover the bowl and let your mousse thicken in the refrigerator for at least a half an hour.
- 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.
- Sprinkle a layer of the shortbread crumbs into the bottom of your jar, using about 1/3 of your crumbs. Use either a spoon or a pastry bag fitted with a star tip (if you're feeling fancy) to scoop or pipe 1/2 the mousse over the shortbread. Sprinkle another layer of cookies and then top off with the remaining mousse. Use the last 1/3 of your cookie crumbs to garnish the top. Serve chilled.
Recipe adapted from Chocolate Covered Katie.