Best 4 Lemon White Chocolate Mousse Recipes
Welcome to the delightful world of lemon white chocolate mousse, a culinary masterpiece that combines the vibrant flavors of lemon and the rich creaminess of white chocolate into a heavenly dessert. This ethereal mousse is a symphony of textures, with a light and airy consistency that melts in your mouth, while the tangy citrus notes of lemon dance harmoniously with the sweetness of white chocolate. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will lead you through the steps of creating a perfect lemon white chocolate mousse that will tantalize your taste buds and leave you craving for more. So, let's embark on this culinary adventure and discover the secrets of crafting this delectable treat.
Let's cook with our 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:
- Make sure the white chocolate is finely chopped before melting it. This will help it melt more evenly and smoothly.
- Do not overbeat the egg whites. Overbeaten egg whites will make the mousse too stiff and dense.
- Fold the egg whites into the white chocolate mixture gently. Overmixing will deflate the egg whites and make the mousse less fluffy.
- Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set properly.
- Serve the mousse with fresh berries, whipped cream, or a drizzle of lemon zest.
Conclusion:
This lemon white chocolate mousse is a light and fluffy dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are a fan of lemon or white chocolate, this mousse is sure to please. So next time you are looking for a delicious and elegant dessert, give this lemon white chocolate mousse a try.
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