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You are here: Home / A to Z Recipe Index / Lemony White Chocolate Mousse Recipe (Egg-free)

Lemony White Chocolate Mousse Recipe (Egg-free)

By Christina | Food Apparel 1 Comment

Lemony White Chocolate Mousse at FoodApparel.com

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.

Dense Chocolate Mousse at FoodApparel.com

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.

Dark and White Chocolate Mousse at FoodApparel.com

Lemony White Chocolate Mousse at FoodApparel.com
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Lemony White Chocolate Mousse

Course Dessert
Cuisine quick 'n easy style
Author Christina Lakey

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from heat and let cool for 10-15 minutes, or until mostly cooled (important step!)
  3. In a small bowl, combine sour cream and lemon juice.
  4. In another bowl, beat cream until stiff peaks form.
  5. Stir sour cream mixture into melted chocolate mixture until combined.
  6. Gently fold in whipped cream into chocolate mixture in 3 additions to avoid deflating the cream.
  7. Pour mousse into four 4-ounce ramekins, and chill until set, about 2 hours.

To serve:

  1. If desired, streak with melted chocolate or hot fudge sauce.
  2. Garnish with fresh fruit and enjoy!

Recipe Notes

Change 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.

-C from Food Apparel

 

 

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Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.

Latest posts by Christina | Food Apparel (see all)

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  • Butternut Squash Risotto with Sage and Sausage Recipe - November 22, 2016
  • Chewy Browned Butter Chocolate Chip Cookies Recipe - November 12, 2015

Filed Under: A to Z Recipe Index, Cheesecake Tagged With: chocolate, dessert, egg-free, eggless, lemon, mousse, quick 'n easy style, white chocolate

« Vanilla Bean Cheesecake Recipe with Lemon Cookie Crust and Sour Whipped Cream Topping
Happy Valentine’s Day! »

Trackbacks

  1. Joconde Imprime Entremet (Decorative Almond Sponge Cake): Gourmet Style | Food Apparel says:
    February 22, 2014 at 2:57 pm

    […] with parchment. To keep it simple since I was experimenting, I just filled the cakes with this easy lemony white chocolate mousse and threw some roasted cocoa nibs to top ‘em off.  After chilling, they were easy to remove […]

    Reply

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