Easter Lemon Mousse Dessert [Recipe]
You know I love quick, no-bake, no-cook recipes, so here is one more like that(act surprised). Easter mania is on its full blast and I jumped right on that train! Lemon Dessert for Easter is my go-to choice always and this time I’m sharing a recipe with you for one of my favs. Lemon-white chocolate mousse is elegant, citrusy, and definitely worthy of the space on your Easter table!
Why Will You Love this Recipe?
- Rhapsody of Flavors: A combination of tangy lemon mousse and velvety white chocolate creates a refreshing, but rich flavor profile. The sweetness of white chocolate balances zesty notes of fresh lemon and lemon curd creating a harmonious fusion you’re going to adore!
- Fancy Looks: The creamy white chocolate mousse makes vibrant yellow-colored lemon curd pop. I placed a few mint leaves on top for contrast and a chocolate bunny to stay in the Easter mood.
- Contrasting Textures: Crumbly base pairs flawlessly with a super creamy mousse. I purposefully left the lemon curd a tad thinner, so I could have that saucy feel and look. These layers create a satisfying mouthfeel as crunch enhances the flavors of the mousse.
Ingredients
The list is short but effective. Here is everything you need.
- Lemon sandwich cookies – use any variety you like or graham cracker
- Heavy cream – the chief ingredient for the mousse
- Powdered sugar
- Lemon curd – store-bought or homemade. I left the recipe for it below
- White chocolate – use high quality
For garnish – optionally:
- Fresh lemon
- Mint leaves
- Chocolate bunnies
Tools You’ll Need
How to Make Easter Lemon Dessert?
- Melt the Chocolate: Combine chopped white chocolate and heavy cream and melt it.
- Whip the Mousse: Whip heavy cream to stiff peaks and carefully combine with chilled melted chocolate and lemon curd.
- Assemble the Dessert: Assemble the dessert following this order: lemon cookie crumble, mousse, cookie crumble, mousse, and a drizzle of lemon sauce on top.
Super simple and quick!
Recipe Alternations
- Add Raspberries: Raspberries and lemon merry flawlessly, so you could definitely add some raspberry instead of lemon sauce on top. Fresh raspberries in the middle would be smashing, too!
- Add Coconut: Add some coconut to the mousse for a tropical twist. This will add both flavor and texture. Definitely go for shredded coconut!
- Infuse with Lavender: Infuse heavy cream with a few dried lavender buds for floral notes. Its delicate flavor enhances the taste of white chocolate and lemon.
- Change the Citrus: Any other citrus would be amazing here, as well. I’m thinking about lime or blood oranges, but regular oranges are top-tier, too!
- Use Granola: You can definitely swap crushed cookies for granola. I recommend using granola with dried raspberries in this combo.
Tips
- Lemon Curd/Sauce Recipe: Mix 2 eggs, 2 egg yolks, and 5 oz (140 grams) granulated sugar into a frothy texture. Transfer it to the saucepan and heat over medium. Add 3 oz (85 grams) butter, zest, and juice of 2 lemons. Simmer to desired texture.
- Add More Chocolate: If you’re using lemon sauce instead of lemon curd, definitely add more chocolate to achieve the right texture, about 9 oz.
- Use Sandwich Cookies: When using whole sandwich cookies for the crust, you don’t need to add anything else, as they are creamy inside. If not, add some butter or lemon juice so you can have crumbles, not powder.
- Chill the Mousse: The mousse needs at least 2 hours in the fridge to set properly. If you like it creamier, let it sit for about 15 minutes at room temperature and serve.
- Portions: I use bigger glasses, so I had 4 pieces, but you can halve the portions, as they are really big.
Storing Instructions
- Refrigeration: Store mousse for up to 3 days in the fridge for safety reasons. I recommend using airtight containers to keep all the flavors intact. Also, it would be a good idea to place cling foil directly on the top, to prevent film from creating.
- Freezing: As recommended, I don’t freeze mousse longer than 2 months. When thawing, leave it in the fridge overnight or serve frozen, something like lemon sorbet.
Other Recipes You’ll Love
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.
Nutrition
Serving: 1servingCalories: 673.3kcalCarbohydrates: 50.9gProtein: 6.2gFat: 50.7gSaturated Fat: 31.8gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 12.6gTrans Fat: 0.1gCholesterol: 111.3mgSodium: 153.5mgPotassium: 226.7mgFiber: 0.2gSugar: 50.8gVitamin A: 1326.9IUVitamin C: 0.8mgCalcium: 157.7mgIron: 0.2mg
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
