Name: White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 53 min
Cuisine: French Inspired
Ingredients: 5 egg yolks; 1/2 cup sugar; 1/2 cup fresh lemon juice; 4 teaspoons lemon zest; Pinch of salt; 3 1/2 ounces high-quality white chocolate, chopped; 3 cups heavy whipping cream, divided; 1 cup sugar; 3/4 cup water; 1 teaspoon dried lavender; 1 cup blackberry jam; Fresh lemon juice, to taste; 1 cup fresh blackberries, for garnish

Jump to Recipe· 4.2 from 89 reviews

If you have a soft spot for desserts that feel like a gentle sunny afternoon wrapped in a bowl, you are going to adore this White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe. It is the perfect blend of creamy white chocolate and zesty lemon mousse paired with a beautifully floral and fruity syrup made from blackberries and a hint of lavender. Each spoonful dances with bright, sweet, and soothing notes that make it a standout dessert for any special occasion or when you simply want to treat yourself to something extraordinary. Trust me, once you try this, it will become one of your cherished dessert go-tos, offering elegance and comfort in every bite.

Ingredients You’ll Need

A shiny metal bowl is filled with thick, creamy white batter that has a smooth but slightly bumpy texture. A metal spoon rests inside the bowl with some batter on it. The bowl is placed on a white marbled surface with soft, natural lighting creating gentle shadows and highlights on the batter and bowl edges. The batter sits in a single, rounded layer inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward ingredients that work together to create a balance of flavor and texture so impressive, you’ll think the hardest part was picking when to eat it. From lemon’s fresh brightness to the velvety richness of white chocolate and the aromatic blackberry-lavender syrup, each component is essential for that perfect harmony.

5 egg yolks: The creamy base, giving the mousse its rich texture.
1/2 cup sugar: Balances tartness and sweetness throughout the dessert.
1/2 cup fresh lemon juice: Adds a fresh, zesty brightness that lifts the mousse.
4 teaspoons lemon zest: Intensifies the lemon flavor with aromatic oils.
Pinch of salt: Enhances flavor depth and balances sweetness.
3 1/2 ounces high-quality white chocolate, chopped: Melts into a smooth, luscious base for the mousse.
3 cups heavy whipping cream, divided: Whipped to give the mousse its airy, fluffy texture.
1 cup sugar (for syrup): Sweetens the blackberry-lavender syrup perfectly.
3/4 cup water: Helps dissolve sugar and infuse lavender flavor into the syrup.
1 teaspoon dried lavender: Offers aromatic floral notes that elevate the syrup uniquely.
1 cup blackberry jam: Provides rich berry flavor and natural sweetness.
Fresh lemon juice (for syrup): Adds freshness and a hint of tartness to balance the syrup.
1 cup fresh blackberries (for garnish): Adds a vibrant, fresh finish to your dish with nice texture contrast.

How to Make White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe

Step 1: Whisk and Cook the Lemon-Egg Mixture

Begin by whisking together the egg yolks, sugar, fresh lemon juice, lemon zest, and a pinch of salt. Place this mixture over a bowl of simmering water, stirring constantly until it thickens and reaches 170°F on a thermometer. This gentle cooking process lifts raw flavors while creating a smooth and glossy custard base. Set it aside to cool to room temperature, which ensures your mousse stays silky and doesn’t curdle later on.

Step 2: Melt the White Chocolate with Cream

While the lemon custard cools, combine the chopped white chocolate with a quarter cup of heavy cream in another heat-safe bowl. Place it over simmering water and stir steadily until the chocolate melts into a velvety, smooth mixture. Cooling this to room temperature is crucial to maintain the mousse’s light texture. This white chocolate mixture will add luscious sweetness and a creamy richness that complements the bright lemon beautifully.

Step 3: Whip the Cream to Perfection

Next, whip the remaining heavy cream until it forms stiff peaks. This airy whipped cream is the heart of the mousse’s fluffiness, giving it that light, cloud-like texture that melts instantly in your mouth. Take care not to over-whip, as it should hold shape but still blend seamlessly with the other two mixtures.

Step 4: Fold the Components Together

This step requires gentle handling to maintain the airiness of the whipped cream. First, divide one cup of whipped cream between the lemon custard and the white chocolate blend, folding each softly to combine. Then, unite these two mixtures and carefully fold in the remaining whipped cream in one go. This ensures an evenly balanced mousse with a magnificent lightness paired with rich flavor.

Step 5: Prepare the Blackberry-Lavender Syrup

For the syrup, combine sugar, water, and dried lavender in a microwave-safe bowl. Heat on high for 3 to 4 minutes until the sugar dissolves completely. Stir in the blackberry jam and let the syrup infuse and thicken as it stands for 20 minutes. Finish the syrup with a splash of fresh lemon juice to brighten and balance the syrup’s fruity and floral notes. This syrup adds an irresistibly fragrant layer to the dish.

Step 6: Assemble and Serve

To present your White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe, layer the mousse and syrup in glasses or bowls, topping with fresh blackberries. This layering adds a striking visual contrast and lets each bite alternate between creamy lemon, sweet floral syrup, and fresh berry bursts.

How to Serve White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe

Two white scalloped bowls each hold a dessert with three layers. The bottom layer is creamy white yogurt or pudding. The middle layer is a bright red berry sauce drizzled unevenly over the creamy base. The top layer consists of five or six shiny, plump blackberries arranged on the red sauce. The bowls rest on a white marbled surface with a silver spoon placed near one bowl. The lighting is soft and natural, highlighting the smooth texture of the cream and the glossy blackberries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of finely grated lemon zest or a few edible lavender petals can elevate the mousse’s appearance and intensify its aromatic appeal. Fresh blackberries provide vibrant color contrast and a juicy burst with every bite, making the dish feel as delightful to look at as it is to eat.

Side Dishes

This mousse shines as a standalone dessert but also pairs gorgeously with a crisp, lightly sweetened shortbread cookie or a crunchy almond tuile to add texture contrast. For an extra touch, serve alongside a light, floral tea or a glass of sparkling rosé to balance the dessert’s sweetness.

Creative Ways to Present

Try layering the mousse and syrup in clear glass parfait cups or mason jars for an elegant, casual vibe. For dinner parties, take it up a notch by serving it in hollowed-out lemons or small white chocolate cups. Swirling a bit of syrup on the plate beneath the mousse can add a colorful, artistic flair that impresses your guests.

Make Ahead and Storage

Storing Leftovers

Your White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe keeps beautifully when covered and refrigerated for up to 2 days. Storing it chilled helps the mousse maintain its delicate texture and the syrup to retain its vibrant flavor.

Freezing

While fresh mousse is always best enjoyed cold but fresh, it can be frozen in airtight containers for up to one month. Thaw slowly in the refrigerator to avoid texture changes; note that the whipped cream might lose some fluffiness, but the flavors remain fantastic.

Reheating

This mousse is strictly a chilled dessert, so reheating is not recommended. Instead, serve cold straight from the fridge for the best texture and refreshing taste that defines this White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe.

FAQs

Can I use fresh blackberries instead of blackberry jam?

Fresh blackberries add a lovely texture but lack the concentrated sweetness of jam, which helps the syrup thicken and balance flavors. You could use fresh berries in addition to jam for garnish and texture, but the jam is key for the syrup’s consistency.

Is it safe to eat mousse made with raw egg yolks?

This recipe involves gently cooking the egg yolks to 170°F, which reduces the risk of bacteria while thickening the mixture. Using fresh, high-quality eggs and proper cooking technique makes this dessert safe and delicious.

Can I substitute heavy cream with a lighter option?

Heavy cream is crucial for creating that rich, airy texture unique to mousse. Lighter creams or milk won’t whip properly and will affect the mousse’s structure, so it’s best not to substitute if you want authentic results.

How long does the blackberry-lavender syrup keep?

The syrup can be refrigerated in a sealed container for up to a week. Stir before serving, as it may thicken or separate slightly when cold.

What can I do if I don’t have dried lavender?

If you can’t find dried lavender, you could try substituting with a tiny pinch of ground cardamom or rosemary for a different but still pleasantly aromatic touch. However, the unique floral note of lavender is what gives this syrup its special charm.

Final Thoughts

Sharing the White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe feels like passing along a treasure. Its bright, creamy lemon mousse paired with a luscious, fragrant syrup brings a unique elegance to any table. Whether you’re aiming to impress guests or simply indulge yourself, this dessert delivers pure joy in every spoonful. You’ll find it hard to resist going back for seconds — or thirds. So go ahead, make this today and let yourself be swept away by its delightful layers of flavor and texture.