Best 4 Lemon White Chocolate Mousse Recipes
Indulge in a symphony of flavors with our delectable Lemon White Chocolate Mousse, a culinary masterpiece that tantalizes the taste buds with its perfect balance of tangy citrus and rich, creamy chocolate. This heavenly dessert is a symphony of textures, from the light and airy mousse to the velvety white chocolate ganache, all enveloped in a zesty lemon curd. With just a few simple steps, you can create this impressive dish that is sure to be the star of any gathering. This article provides two variations of the Lemon White Chocolate Mousse recipe, allowing you to choose the one that suits your preferences and skill level. The classic version features a traditional mousse filling, while the simplified version offers an easier preparation method without compromising on taste. Both recipes are accompanied by detailed instructions and helpful tips to ensure success in your culinary endeavor.
Here are our top 4 tried and tested recipes!
LEMON RASPBERRY WHITE CHOCOLATE MOUSSE CAKE
A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.
Provided by Paulette Womer
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
- To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
- To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
- Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 52.3 g, Cholesterol 96.5 mg, Fat 33.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 19.1 g, Sodium 348.1 mg, Sugar 35.3 g
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Tangy lemon curd and a white chocolate ganache are each folded with whipped cream to form airy mousses. They're layered here with pretty sliced strawberries, but any berry or soft ripe fruit will work.
Provided by Betty Rosbottom
Categories Milk/Cream Chocolate Dessert Easter Valentine's Day Strawberry Lemon Candy Thermometer Lemon Juice Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher White Chocolate
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
- Spoon strawberries over top of each parfait, if desired, and serve.
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES
Steps:
- Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
- Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
- Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
- Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.
LEMON WHITE CHOCOLATE MOUSSE
Saw this being made on the Food Network. Thought I would try it . You are going to love this- if you like lemon and chocolate it has just the right amount of tangy and sweet to make this a great dessert and the strawberries make it just that much more elegant!
Provided by Pat Duran
Categories Puddings
Time 15m
Number Of Ingredients 9
Steps:
- 1. Whisk egg yolks, sugar, lemon juice, lemon zest and salt in a medium bowl and mix together well. Over a pot of simmering water, whisk the mixture until it is very thick, about 6 minutes. Cool the lemon mixture.
- 2. Combine 1/4 cup of cream and the white chocolate in a mixing bowl over simmering water. Stir mixture until melted and smooth. Cool this white chocolate mixture to room temperature.
- 3. Beat the remaining cream until firm peaks form. Divide the whipped cram between the two mousse bases, folding in 1 cup at a time. In six parfait glasses, layer with lemon mousse in each top with 2 Tablespoons strawberries. Then layer the white chocolate mousse over berries. Repeat layering 2 more times.
Tips:
- Use high-quality white chocolate for the best flavor and texture.
- Make sure the heavy cream is very cold before whipping it.
- Whip the egg whites until stiff peaks form to ensure the mousse is light and airy.
- Fold the whipped egg whites into the white chocolate mixture gently to avoid deflating the mousse.
- Chill the mousse for at least 4 hours, or overnight, before serving to allow the flavors to meld.
- Serve the mousse with fresh berries, chocolate shavings, or whipped cream for an extra special touch.
Conclusion:
This lemon white chocolate mousse is a light, airy, and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of citrusy desserts or simply looking for a delicious and elegant treat, this mousse is sure to please.
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