Imagine a dessert so decadent, so delicately balanced, that it feels like a culinary symphony dancing on your palate. Our White Chocolate Lemon Mousse with Blackberry Lavender Syrup is not just a dessert—it's an experience that marries the creamy richness of white chocolate with the bright zest of lemon, crowned with a luxurious blackberry lavender syrup that whispers of French countryside summers. Prepare to be seduced by a treat that's as Instagram-worthy as it is delicious!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 8 oz white chocolate, chopped
- 2 cups heavy cream
- 3 large egg whites
- 1/4 cup sugar
- 1/4 cup lemon juice
- 1 cup blackberries
- 1 tablespoon dried lavender
- 1/2 cup water
Instructions
- Begin by preparing the white chocolate mousse. In a heatproof bowl, combine the chopped white chocolate and 1/2 cup of heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whip the remaining 1 1/2 cups of heavy cream until soft peaks form. Be careful not to over-whip; you want it to be fluffy but still pourable.
- In another clean mixing bowl, whisk the egg whites until foamy. Gradually add the sugar while continuing to whisk until stiff peaks form. The mixture should be glossy and hold its shape.
- Gently fold the melted white chocolate mixture into the whipped cream until well combined. Use a spatula and be careful not to deflate the whipped cream.
- Next, fold in the whipped egg whites in two additions. This will help to lighten the mousse. Again, be gentle to maintain the airy texture.
- Once everything is combined, add the lemon juice and fold gently until just incorporated. Spoon the mousse into serving dishes or glasses and refrigerate for at least 30 minutes to set.
- While the mousse is chilling, prepare the blackberry lavender syrup. In a small saucepan, combine the blackberries, dried lavender, and water. Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the blackberries have softened and released their juices. Stir occasionally to prevent sticking.
- After simmering, remove the saucepan from the heat and strain the mixture through a fine mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- Let the syrup cool to room temperature. It will thicken slightly as it cools.
- Once the mousse has set, remove it from the refrigerator. Drizzle the blackberry lavender syrup over the top of each mousse serving before serving. You can also garnish with fresh blackberries or a sprig of lavender if desired.
- Serve chilled and enjoy your White Chocolate Lemon Mousse with Blackberry Lavender Syrup!
Tips
- Temperature is crucial: Ensure all ingredients are at the right temperature. Cold egg whites whip better, and chocolate should be just warm enough to be smooth.
- Folding technique matters: Always fold gently to maintain the mousse's airy texture. Use a spatula and cut through the mixture, turning it over softly to preserve the volume.
- Use high-quality ingredients: Since this recipe has few ingredients, the quality of white chocolate and fresh eggs will significantly impact the final result.
- Chill your serving glasses beforehand to help the mousse set faster and maintain its structure.
- For a perfect syrup, use fresh blackberries and dried culinary lavender for the most authentic flavor profile.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 5g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 70mg
