I made [er, um, back in March] a special birthday dessert for my sister-in-law: Lemon Mousse with raspberries and White Chocolate Lemon Truffles.
She’s not really a fan of chocolate, but she is a fan of lemon. So, I took the lemon idea and ran with it.
While I was cleaning the house I came across these cute little black tea cups. I thought it would be a really fun presentation to have the light-colored yellow lemon mousse in these little black cups. And, well, it needed something to garnish it. I think a dark chocolate truffle would have looked great, but didn’t want to over-chocolate the dessert, so I decided on raspberries and the white chocolate lemon truffles.
I was a little tentative about the white chocolate part. I’m just not a fan of white chocolate. I think it’s too sweet and often just has a flat flavor. But, the lemon in the truffles really makes them work.
I’m really happy with both of these dessert treats. They were awesome! The raspberries nicely added a bit of tartness to a sweet light lemony mousse. The truffles were a nice little bite. These were great for a birthday celebration because they were already made and in the fridge ready to go. No last minute cooking and fussing.
Happy birthday, Maria! [a couple months later] Thanks for letting me make you dinner and dessert.
2 tablespoons water
1 teaspoon plain gelatin
½ cup unsalted butter
¾ cup sugar
3 tablespoons finely grated lemon zest
½ cup fresh lemon juice
Pinch of salt
6 large egg yolks
¾ cup whipping cream
raspberries, optional for garnish
Measure the water into a small bowl, and sprinkle the gelatin on top. Allow it to bloom for 10 minutes, then set the bowl into a dish of hot water and whisk until the gelatin is dissolved.
Meanwhile, melt the butter in a heavy bottomed saucepan over medium heat. Remove from heat and add the sugar, salt, lemon juice and zest. Whisk together and add the egg yolks. Place the pan over medium-low heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and coats the back of the wooden spoon, approximately 8-10 minutes. Do not allow the mixture to boil or it will curdle. If it begins to steam, remove it from the heat for about 20 seconds to allow it to cool, then return it to the heat.
Once the curd has thickened, whisk in the gelatin and then immediately pour through a fine mesh strainer into a second bowl. Allow this mixture to cool, stirring occasionally.
Once the lemon curd has cooled, beat the whip cream to stiff peaks using a stand mixer or a hand-held mixer. Add the cream in thirds, folding it gently into the lemon curd.
Divide the lemon mousse between 4-6 bowls and chill for a minimum of two hours before serving. Garnish with raspberries if desired.
White Chocolate Lemon Truffles
Makes approximately 20 truffles
Slightly adapted from Kitchen Simplicity
1/2 cup white chocolate
2 tablespoons unsalted butter
1 & 1/2 tablespoons heavy cream
1/2 teaspoon lemon extract
powdered sugar, for dusting
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a small ice cream scoop or small spoon, scoop out mixture and form into 1/2-inch balls. Roll in powdered sugar to coat.
Store covered in the fridge for up to one week.
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