Ingredients

Mousse

  • 150 grams (5.3 ounces) heavy cream 35% (1)
  • 20 grams (0.7 ounces) lemon puree
  • 2 large egg yolks
  • 180 grams (6.3 ounces) white chocolate 29%
  • 160 grams (5.6 ounces) heavy cream 35% (2)
  • 5 grams (0.2 ounces) gelatin
  • zest of 1 lemon
  • 1 vanilla pod

Equipment

  • Whisk

    Essential for whipping the heavy cream into soft peaks. Make sure it’s clean and dry for the best results.

  • Silicone Spatula

    Perfect for gently folding the whipped cream into the chocolate mixture. Its flexibility helps you scrape all the delicious morsels from the bowl.

  • Strainer

    Useful for removing the zest and vanilla seeds from the heated cream, ensuring a smooth texture.

  • Double Boiler or Heatproof Bowl

    Ideal for melting the chocolate gently without burning it. If you don’t have a double boiler, a heatproof bowl over a pot of simmering water works just as well.

  • Blender

    Handy for combining ingredients until you achieve a silky, smooth mousse.

Instructions

Step 1

1. Extract the seeds from the vanilla pod, finely grate the lemon zest, and add them both to heavy cream (1). Heat the mixture to 176°F (80°C) and then let it infuse for 2 hours. Tip: Cover the cream while it infuses to prevent it from forming a skin.

Step 2

2. Soak the gelatin in cold water until it becomes soft and pliable, about 5-10 minutes. Tip: Ensure all gelatin sheets are fully submerged for even soaking.

Step 3

3. Strain the infused cream (1) to remove the lemon zest and vanilla pod. Replenish any lost cream to maintain the original weight of 150 grams. Then, add the egg yolks and heat the mixture to 176°F (80°C), stirring continuously until it thickens slightly. Tip: Use a silicone spatula to prevent the mixture from sticking to the pot and to get a feel for its consistency.

Step 4

4. Pour the hot mixture over the white chocolate and add the soaked gelatin. Stir until everything is melted and smooth. Then, add the lemon puree and blend the mixture with an immersion blender until perfectly smooth. Cool the mixture to 86°F (30°C). Tip: Blend thoroughly to ensure an even texture and prevent lumps.

Step 5

5. Meanwhile, whisk the heavy cream (2) to soft peaks. Once the chocolate mixture has cooled sufficiently, gently fold in the whipped cream using a silicone spatula until well combined. Tip: Fold gently to maintain the airiness of the whipped cream.

Servings

Elevate your dessert game with a few elegant serving ideas. Spoon the mousse into individual glass jars or ramekins, and top with a curl of white chocolate and a sprinkle of lemon zest for a touch of class. This mousse pairs wonderfully with a buttery shortbread cookie on the side, adding a delightful crunch to contrast the creamy texture. For an extra pop of color and flavor, garnish with fresh berries or a drizzle of raspberry coulis. If you’re hosting a dinner party, serve the mousse as part of a tasting platter with other petite desserts like macarons and fruit tarts. The light, airy nature of the mousse also makes it a refreshing finish after a rich meal. With its versatile flavor profile, this mousse can be dressed up or down to suit any occasion, making it a staple in your dessert repertoire.

Variations

For a gluten-free version, ensure that all ingredients (especially the chocolate and any decorative elements) are certified gluten-free. Most high-quality white chocolates are naturally gluten-free, but it’s always best to check the labels. To make this mousse vegan, substitute the heavy cream with a plant-based cream like full-fat coconut cream or an almond cream, which can be whipped to create a similar texture. Replace the egg yolks with a vegan egg substitute like aquafaba (chickpea brine) whipped until frothy. Use dairy-free white chocolate and swap gelatin for agar-agar, a plant-based gelling agent that’s perfect for achieving the desired consistency.

Faq

  • Why isn’t my mousse setting properly?

    Ensure that you’ve allowed the mousse enough time to chill and that all ingredients, especially the gelatin, were measured correctly. Additionally, make sure you're using heavy cream with a high-fat content.

  • Can I prepare the mousse in advance?

    Absolutely! This mousse is even better when made a day ahead, as it allows the flavors to meld together beautifully. Just keep it chilled in the fridge until serving.

  • How can I avoid grainy texture in my mousse?

    Make sure to dissolve all ingredients completely and blend the mixture until smooth. Also, be careful not to overheat the cream when adding it to the chocolate.

  • What can I use instead of a vanilla pod?

    You can substitute it with a teaspoon of high-quality vanilla extract. Add it when heating the cream to infuse the flavor.

  • Can I adjust the sweetness of the mousse?

    Feel free to tweak the amount of white chocolate to suit your taste. Less chocolate will make the mousse less sweet, while more will increase its sweetness and creaminess.

  • Is there a way to add more lemon flavor?

    Yes, you can add a bit more lemon zest or a splash of lemon juice to the mixture before chilling. Just be careful not to overpower the delicate balance of flavors.

Nutrition facts

Lemon & white chocolate mousse
Recipe Yield:4 servings
Calories:Per serving, approximately
Calories (Min - Max):450 - 500
Total Fat:34g
Saturated Fat:21g
Protein:6g
Total Carbohydrate:30g
Total Sugars:28g