Dark Chocolate, Recipes

Lime & Sea Salt Shortbread Recipe

A picture of three slices of strawberries in a ceramic disk of chocolate mousse, four shortbread biscults are to the side of the dish as well as a bar of Choc Affair's Lime & Sea Salt Dark Chocolate

Delicious and nourishing, we decided to create a simple yet wonderful shortbread recipe using our Lime & Sea Salt Dark Chocolate which pairs beautifully with our classic chocolate mousse!




  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment.
  2. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt, Vanilla Extract and Chocolate and stir into the creamed butter and sugar until the mixture forms a firm dough. I used a food processor here, as the shortbread was very short, and the processor also chopped the chocolate very finely which gave a consistent fine chocolate speckle and flavour throughout the shortbread (rather than just individual chips).
  3. Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm. I used a 6.5cm flower cutter and cut out approx 14 rounds, re-rolling as needed (obviously you can use any shape cutter!).
  4. Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes, which solidifies the butter in the dough – and as the cookies bakethe butter melts more slowly, which is why the refrigerated cookies don’t spread as much in the oven. 
  5. Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Chocolate Mousse Pots




This is a James Martin recipe, simple and easy with so few ingredients it’s a great last minute dessert.

  1. If I was to make this recipe correctly I would tell you to place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – however, life is too short to do it that way, so I pop it all into a heatproof dish and into the microwave it goes, for 30 seconds at a time, stirring after each 30 seconds until the chocolate is melted.
  2. Leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
  3. In a large bowl, whisk the egg whites until stiff peaks form, add the sugar, mix again and gently fold into the chocolate mixture.
  4. Spoon the mousse into individual dishes and chill for at least 2-3 hours.  
  5. Serve with softly whipped cream, if desired.

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