White Chocolate Lemon Mousse Cups
- 10 small smooth drinking cups (without ridges), preferably plastic or sturdy paper
- 10 bamboo skewers
- 2 (12 oz) bags white chocolate chips
- 2 tablespoons lemon zest, no white bitter pith.
- 1/2 cup lemon juice
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 1/4 cups whipping or heavy cream
- 1 pint blackberries, for garnish
- Preheat oven to 210°F.
- Fill cups about 4-inches high with water and place in a freezer on a plastic food film lined cookie sheet. When the surface of the cups have frozen over (about an hour), stick a skewer into the center (mimicking a lollipop) and return to freezer. Allow to freeze until solid, preferably overnight.
- Remove cups from freezer and remove plastic or paper. If they do not want to release, hold upside down for a few seconds under running warm water. Place back into freezer (onto plastic lined pan) for several minutes.
- Place chocolate in a bowl and place over very low simmering water ensuring that chocolate bowl does not touch the water. Constantly stir until melted. Remove from heat.
- Remove ice molds from freezer and dip one at a time into chocolate, about 3-inches deep. Place on a plastic lined tray or pan.
- Meanwhile spread remaining chocolate about 1/4-inch thick on a plastic food film-lined surface. Once firm, cut white chocolate in small pieces so you can use it in the future.
- It will take about 10 minutes before you will be able to remove the ice mold from the cups, be patient and do not force to prevent breakage. Once removing the ice mold, place chocolate cups upside down onto paper towels to absorb water. Set aside.
- To prepare lemon mousse, start with a medium non-reactive saucepan and whisk together lemon juice and sugar. Once combined, add eggs and whisk rapidly. Place on medium-high heat and whisk rapidly until thickened like pudding. Remove from heat and add lemon zest.
- Scrape into a large bowl and cover with plastic food film. Place in the refrigerator until completely cold.
- In a separate cold bowl, whip cream to medium peaks. Do not whip until stiff or the mousse won't be creamy.
- Remove lemon mixture from refrigerator and whisk smooth. Add 1/3 of whiped cream into it and fold gently together. When smooth, add remaining cream and fold until smooth. Do not over fold as it may cause it to break.
- Spoon mousse into cups to desired height and place in the refrigerator.
- Just before serving, sprinkle with additional lemon zest and fresh blackberries.
Imperial Sugar Insight
If desired, add a few cubes of pound cake into the cups before adding the mousse.
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