I’m all for easy dessert recipes, especially ones that have such few ingredients and take barely any time to make.
After making a lemon mug cake, I wanted to see what other lemon-flavoured treats I could make. Given the warm summer weather, I decided to go for cooking author and food blogger Arman Liew’s lemon mousse recipe.
Mousse is typically thought of as a challenging dessert since it’s so light and airy, but really it’s not.
This recipe in particular is a breeze because, unlike other mousse recipes, there are no eggs involved.
Swapping out eggs in place of cream means you’ll have the same fluffy texture but without the temperamental or delicate texture of the eggs.
It also means we get a thicker and creamy mousse, especially when paired with melted white chocolate like this recipe does.
This recipe works year-round, though it has been great to make at this time of year now that the weather has started to warm up.
While this lemon mousse takes 10 minutes to prep and make, you’ll need about two hours for refrigeration time, so keep that in mind.
Ingredients
227g white chocolate, plus extra for topping
One third cup lemon juice
One cup double cream
Method
I started by snapping the white chocolate into small pieces and placing them in a microwave-safe bowl in the microwave for 20 seconds each time to ensure the chocolate didn’t burn – I did this about three times.
Next, I added lemon juice to the melted chocolate and gave it a whisk vigorously until smooth before adding the mixture to the fridge for 20 minutes.
Just before taking the lemon and chocolate mixture out of the fridge, I whipped the cream until soft peaks began to form using an electric mixer.
After the cream was whipped I gently folded it into the white chocolate mixture before putting it back into the fridge for one and a half hours.
The last step was just to transfer the mousse to the serving dishes. While the recipe instructed using a piping bag to do so, the mixture had set too much that it became too tricky to pipe.
For those who want to use a piping bag to transfer the mixture, I suggest doing so before refrigerating.
After adding the mixture to the serving dishes, I topped them with a slice of lemon, a piece of white chocolate and a sprinkling of lemon zest, but that’s optional.
The lemon mousse was so creamy and smooth and had the perfect balance of sweet to tart. Any fans of lemon desserts out there, I’d recommend making this.
