Vanillemousse Taler Vanilla Mousse Coins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.

3. Gradually add the flour to the mixture, stirring until a smooth dough forms. If the dough is too crumbly, you can add a bit more butter to help it come together.

4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles of dough and carefully transfer them to the prepared baking sheet.

5. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.

6. In a small saucepan, heat the heavy cream over low heat until it just starts to simmer. In a separate bowl, combine the sugar, gelatin, and water. Let it sit for a few minutes until the gelatin softens.

7. Add the gelatin mixture to the warm cream, stirring until the gelatin dissolves completely. Remove from heat and let the mixture cool to room temperature.

8. Whip the cream mixture until soft peaks form. Slowly fold in the melted white chocolate until smooth and well combined.

9. Spoon a dollop of the vanilla mousse onto the center of each cooled cookie. If desired, sprinkle with a touch of edible silver or gold dust for a festive touch.

10. Allow the mousse to set for at least 1 hour in the refrigerator before serving. These Vanilla Mousse Coins are best enjoyed within a day or two of making them for the freshest flavor and texture.