12 tablespoons (6 ounces) unsalted butter, melted and slightly cooled
4 tablespoons honey or maple syrup
1 teaspoon vanilla extract
2 teaspoons orange zest
1/4 teaspoon kosher salt
1 ½ cups all-purpose flour
turbinado or demerara sugar, for topping (optional)
For the Mousse
2 tablespoons unsalted butter
3 ounces semisweet chocolate, best quality (bar, chunks or chips)
2 large eggs, yolks and whites separated
1/4 cup coconut sugar
1/4 cup heavy whipping cream, cold
1 tablespoon agave
1/4 teaspoon vanilla extract
Directions
Step 1
To make the shortbread: Preheat the oven to 300°F and line a sheet tray with parchment paper.
Step 2
In a large bowl stir together the butter, honey, vanilla, orange and salt until thoroughly combined. Add the flour and stir until just combined.
Step 3
Transfer the dough to a piece of parchment paper or cling film, cover with a second piece and pat or roll out to about ¼ inch thick. Use a round cutter or your favorite cookie cutter shape to cut all of the dough, combining the scraps back up and patting out again until all of the dough has been shaped. Transfer the shapes to the parchment lined sheet tray and freeze for 10 minutes.
Step 4
Sprinkle the tops with turbinado or demerara sugar (if using) and bake for 15 to 20 minutes until golden brown all over. Transfer to a cooling rack and allow to cool on the tray for 15 minutes.
Step 5
These cookies will keep for weeks in an airtight container at room temperature.
Step 6
To make the mousse: Place the chocolate and butter in a heatproof bowl and put over a small sauce pot containing about 1 inch of barely simmering water, making sure the bottom of the bowl doesn’t come in contact with the water. Once the chocolate has begun to melt, stir with a wooden spoon or silicone spatula until the chocolate is melted and the mixture is smooth.
Step 7
Allow the chocolate to cool slightly then stir in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Set aside while you prepare the egg whites.
Step 8
In the bowl of a stand mixer using the whisk attachment, beat the egg whites on medium high speed until foamy. Turn to low speed and slowly add all of the sugar, 1 tablespoon at a time. Once all the sugar has been added, increase the speed of the mixer slightly and continue beating until stiff peaks form. The meringue should be firm enough to hold its shape and should look glossy.
Step 9
Using a large silicone spatula, fold the egg white mixture into the chocolate mixture in three equal additions, each time mixing until uniform. Set this mixture aside while you whip the cream.
Step 10
In another medium bowl, beat the heavy whipping cream on medium high speed until it begins to thicken. Add the vanilla and agave and continue beating until the cream holds medium peaks.
Step 11
Using the silicone spatula, fold the whipped cream into the chocolate mixture (just as you did with the egg whites). Mix it enough to ensure there are no streaks of white, but take care to be as gentle as possible so you keep as much air and lightness in the mousse as you can.
Step 12
Divide the mousse between 2 individual glasses, cover, and chill until set, at least 2 hours.
Step 13
Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.
