When I was pregnant, one thing I always seemed to crave was chocolate mousse of all varieties. Who am I kidding? This is not a pregnancy thing at all. I actually am just always craving chocolate.
Well, anyway, going back to the pregnancy bit, I really didn’t think eating raw eggs would be good, so I had to look around to find some egg-less mousse variations that were still worth eating. Eggs do amazing things to mousse, giving it that silky-smooth texture, and I was afraid that it would be hard to find something still good without ’em. Well, although I still have a special place in my heart for what is traditional “mousse”, I find that I really have been loving these other varieties as well! And an added bonus, it is a lot easier (and faster) to make.
Here’s a yummy Lemony White Chocolate Mousse that would be a sweet treat for V-day, or really, any day when you need a chocolate fix. Spoon on some melted chocolate or a little bit of hot fudge right before serving along with a some fresh berries.
And here’s a little more fun. I posted this egg-less Dense Chocolate Mousse awhile back. Go ahead – layer it. You know you want to. (If you do this, leave the lemon out.) These mousses (well, that was fun to say for some reason since it seems wrong) are calling your name.
Lemony White Chocolate Mousse
- 4 ounces good-quality white chocolate Ghirardelli, Lindt
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice 1/2 - 1 medium lemon
- 2 tablespoons melted chocolate chips or hot fudge optional
- Handful of fresh berries can also use frozen
In a double-boiler, combine white chocolate and 2 tablespoons heavy whipping cream. Set over simmering water, and stir until melted and mixture is smooth.
Remove from heat and let cool for 10-15 minutes, or until mostly cooled (important step!)
In a small bowl, combine sour cream and lemon juice.
In another bowl, beat cream until stiff peaks form.
Stir sour cream mixture into melted chocolate mixture until combined.
Gently fold in whipped cream into chocolate mixture in 3 additions to avoid deflating the cream.
Pour mousse into four 4-ounce ramekins, and chill until set, about 2 hours.
If desired, streak with melted chocolate or hot fudge sauce.
Garnish with fresh fruit and enjoy!
Recipe NotesChange it Up:
Instead of melted chocolate chips, garnish with hot fudge.
Dress it Up:
Add some fresh berries to the mousse. Rough chop a handful of blackberries or red raspberries. Gently fold in to prevent mousse from deflating.
Make this Dense Chocolate Mousse as well, and layer in ramekins or wineglasses.
Dress it Down:
Don't like lemon? Just eliminate it completely.
Latest posts by Christina | Food Apparel (see all)
- Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015
- Spice Cake with Blackberry Filling and Cinnamon Whipped Cream Recipe - October 21, 2015
- Peanut Butter and Honey Chocolate Chip Cookies Recipe - August 31, 2015