3-Ingredient White Chocolate Lemon Mousse
Ingredients:
6 oz (170 g) high-quality white chocolate, chopped
1 cup (240 ml) whipping cream, made with heavy cream
½ cup (120 g) good-quality lemon curd, homemade or store-bought
Instructions:
To Make the White Chocolate:
Chop the Chocolate: Start by chopping the white chocolate into small pieces so it melts evenly. This also helps prevent it from burning.
Melt the Chocolate: Place the chopped chocolate in a heatproof bowl. Melt it over a double boiler, stirring regularly. You can also melt it in the microwave using 20-30 second intervals on low, stirring between each session until smooth.
Let it cool: Once the chocolate is completely melted, remove it from the double boiler or microwave and let it cool to room temperature for about 10 minutes. This will prevent the whipped cream from melting while mixing.
To Make the Whipped Cream:
Whip the Cream: In a large bowl, pour in the very cold heavy cream. Using an electric mixer, beat the cream on medium speed until it reaches soft peaks. This means that the cream should be stiff enough to hold its shape, but still soft.
Do Not Over-Whip: Be careful not to over-whip the cream, or it could turn into butter.
Mix the Chocolate and Lemon Curd:
Fold in the Lemon Curd: In a separate bowl, mix the lemon curd with the melted white chocolate. Stir gently until combined. The lemon curd will add a delicious tartness to the chocolate, balancing out the sweetness.
Fold in Whipped Cream:
Fold in the cream: Add one-third of the whipped cream to the white chocolate and lemon curd mixture. Use a spatula to gently fold in the mixture, being careful not to break up any air bubbles in the cream.
Fold in the rest: Repeat with the remaining whipped cream in two batches, gently folding until smooth and slightly fluffy. This gives the mousse its light and creamy texture.
Glassing:
Pour the mousse: Use a spoon or piping bag to pipe the mousse into serving glasses or coupes. You can also layer the mousse with lemon curd for an elegant presentation.
Chill:
Resting time: Refrigerate the mousses for at least 30 minutes to 1 hour to allow them to firm up further. This also helps intensify the flavors.
Decoration (optional):
Add garnishes: Before serving, decorate the mousse with lemon zest, fresh mint leaves, or white chocolate shavings for a festive touch. A touch of whipped cream on top can also be delicious.
Tasting:
Enjoy this light and creamy white chocolate and lemon mousse, which combines the sweetness of white chocolate with the refreshing acidity of lemon curd. It is a perfect dessert for any occasion, bringing a touch of freshness and indulgence. ✨
Tips:
For an even more intense taste, you can add a few drops of vanilla extract to the whipped cream.
If you want an even more lemony mousse, do not hesitate to add a little fresh lemon juice to the chocolate and lemon curd mixture.
Enjoy this recipe, and do not hesitate to adjust the quantities according to your preferences!