Easter Lemon Mousse
Lemon desserts are my favorite thing to serve for Easter. They are always super refreshing and look fabulous as the yellow color brings spring to the table. I prepared lemon and white chocolate mousse, so I can share this recipe with you just in time for Easter. It is quick and easy to make, as there are no eggs in it, so you don't need to cook it. The taste is amazing - rich, tangy, and creamy. Let's make the Easter lemon mousse together!
Ingredients
- 1 ½ cups lemon sandwich cookies (crushed)
- 7 oz white chocolate
- ½ cup heavy cream (for melting)
- 1 cup heavy cream (for whipping)
- 1 tbsp powdered sugar
- ½ cup lemon curd (+4 tbsp for garnishing)
Instructions
Melt the Chocolate
- Chop white chocolate or use white chocolate chips. Pour in the heavy cream and melt. If you’re using a microwave, do it in 30-second turns, so the heavy cream doesn’t boil, or use a double steamer.
- Leave this to chill for about 15 minutes at room temperature.
Whip the Mousse
- Whip heavy cream with powdered sugar until stiff peaks form.
- Transfer the whipped cream to the bowl with melted chocolate and add lemon curd.
- Use a silicone spatula to combine everything lightly, so the heavy cream stays fluffy.
Assemble the Dessert
- Crush lemon sandwich cookies into crumbs.
- Place layer of crushed cookies, about 2 tbsp lemon mousse, crushed cookies, and then lemon mousse again. Finish with lemon curd or sauce on top.
- Garnish with mint leaves or easter chocolate eggs, bunnies, or anything else.