Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 89 reviews

  • Author: Maggie
  • Total Time: 53 minutes
  • Yield: 8 servings

Description

This elegant White Chocolate-Lemon Mousse with Blackberry-Lavender Syrup is a delicate and refreshing dessert that combines the creamy richness of white chocolate mousse infused with bright lemon zest and juice, paired with a fragrant, fruity syrup made from blackberry jam and dried lavender. Perfect for a sophisticated French-inspired dessert, the mousse is light and fluffy, balanced by the sweet-tart syrup and fresh blackberries.

Ingredients

For The White Chocolate-Lemon Mousse:

  • 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

For The Blackberry-Lavender Syrup:

  • 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

Instructions

  1. Prepare the Lemon-Egg Mixture: Whisk together the egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt in a bowl. Place this bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and reaches 170°F (about 5-6 minutes). Remove from heat and allow to cool to room temperature.
  2. Melt the White Chocolate: In a separate bowl, combine the chopped white chocolate and 1/4 cup of heavy cream. Place this bowl over simmering water and stir gently until the chocolate melts completely and the mixture is smooth, approximately 3 minutes. Let it cool to room temperature.
  3. Whip the Cream: Whip the remaining 2 3/4 cups of heavy cream until stiff peaks form.
  4. Combine Mousse Components: Fold 1 cup of the whipped cream gently into the cooled white chocolate mixture. In a separate bowl, fold 1 cup of whipped cream into the lemon-egg mixture as well. Then combine both mixtures together, folding in gently to maintain airiness.
  5. Finish the Mousse: Fold the rest of the whipped cream into the combined mixture carefully to create a light and fluffy mousse. Chill the mousse until ready to serve.
  6. Make the Blackberry-Lavender Syrup: In a large microwave-safe bowl, mix sugar, water, and dried lavender. Microwave on high for 3 to 4 minutes until sugar dissolves. Whisk in the blackberry jam thoroughly. Let the syrup stand for 20 minutes to allow flavors to meld. Adjust flavor with fresh lemon juice to taste.
  7. Assemble and Serve: Layer the mousse with the blackberry-lavender syrup in serving dishes. Garnish with fresh blackberries. Serve chilled for best texture and flavor.

Notes

  • Use high-quality white chocolate for the best flavor and smooth texture.
  • Be gentle when folding whipped cream into mixtures to maintain the light and airy mousse texture.
  • The mousse requires chilling time to set properly; avoid rushing this process.
  • You can substitute fresh blackberries with other berries if desired.
  • The syrup can be prepared in advance and refrigerated for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French Inspired

Find it online: https://recipeworthsaving.com/white-chocolate-lemon-mousse-with-blackberry-lavender-syrup-recipe/