Milk Chocolate Mousse with Brown Butter Shortbread and Roasted Strawberries

1. 1

   Make the shortbread Preheat the oven to 350.

2. 2

   In a medium saucepan, cook the butter over moderate heat, stirring, until fragrant and the solids turn dark golden, 5 to 7 minutes.

3. 3

   Let cool.

4. 4

   Line a large rimmed baking sheet with parchment paper.

5. 5

   In a stand mixer fitted with the paddle, beat the browned butter with the brown sugar until smooth.

6. 6

   Beat in the flour and salt.

7. 7

   Scrape the mixture onto the parchment paperlined baking sheet and spread into a 9-by-12-inch rectangle.

8. 8

   Bake for 12 to 15 minutes, until just set.

9. 9

   Using a knife, score the shortbread into 12 squares.

10. 10

    Let cool, then cut into squares.

11. 11

    Meanwhile, prepare the mousse and strawberries In a medium saucepan, bring the cream just to a simmer over moderate heat.

12. 12

    Remove from the heat and add the chocolate and a pinch of salt.

13. 13

    Let stand for 2 minutes, then stir until the chocolate is melted.

14. 14

    Let cool completely, then refrigerate until well chilled, about 30 minutes.

15. 15

    Pour the chocolate cream into a stand mixer fitted with the whisk.

16. 16

    Beat at medium-high speed until thick and smooth; do not overbeat.

17. 17

    Refrigerate the chocolate mousse for 30 minutes.

18. 18

    Reheat the oven to 350.

19. 19

    On a rimmed baking sheet, toss the strawberries with the sugar and a pinch of salt.

20. 20

    Roast for about 10 minutes, until the strawberries are just softened and starting to release their juices.

21. 21

    Transfer to a bowl and let cool completely.

22. 22

    Serve the mousse with the shortbread and roasted strawberries.

* Per serving · 4 servings · Values may vary.