Easy Lemon Mousse Recipe 3 Ingredients Tbmw

I’m a big fan of easy dessert recipes, especially no-bake ones requiring little hands-on time. Lately, I’ve been loving this lemon cheesecake, coconut snowball cookies, and this lemon mousse recipe. There’s a common misconception that mousse is a challenging dessert since it’s so light and airy. But in reality, it couldn’t be easier. This recipe in particular is a breeze because, just like this peanut butter and chocolate mousse, there are no eggs. Omitting egg whites in place of heavy cream means we get the same fluffy texture but without the temperamental or delicate texture of the eggs. It also means we get a thicker and creamy mousse, especially when paired with melted white chocolate.

Why this recipe works

This recipe works year-round, though I especially love making it as we move into spring and the weather starts to warm up. My mom was always a fan of no-bake desserts, and I’ve found myself serving this mousse recipe to friends more times than I can count.

Simple ingredients. Only 3 ingredients are used, meaning you probably have everything you need to make it on hand already! Balanced. It’s not too sweet or too tart. The natural lemon flavor is refreshing and zippy without being overpowering, which reminds me of a mango mousse. Egg-free and no added sugar. Like coffee mousse, it’s still light, creamy, and super fluffy. Make it as lemony as you want. Want more lemon flavor? Use bottled lemon juice instead of fresh, and add fresh lemon zest! Want a little less tang? Hold back on it.

Ingredients needed

Lemon juice, heavy cream, and white chocolate, that’s it! You can practically make the recipe from here, but let’s break down the ingredients first:

White chocolate. Use good quality white chocolate, roughly chopped. Fresh lemon juice. A must for a good lemon mousse! Keep it at room temperature. Heavy whipping cream. Keep it cold since it’s the main ingredient for making an airy mousse.

How to make lemon mousse

Making this lemon mousse is as easy as it gets. You’ll need about 2 ½ hours, including refrigeration time, so keep that in mind. Step 1- Melt the white chocolate Begin by melting the chocolate using a double-broiler, or microwave it in 20-second intervals, stirring between each, until melted. Step 2- Add lemon juice Next, add lemon juice and whisk vigorously until smooth. Refrigerate this mixture for 20-30 minutes. Step 3- Make the whipped cream In the bowl of your electric mixer, beat the whipping cream on medium-high until soft peaks begin to form. Step 4- Fold in the white chocolate mixture Once you’ve whipped the heavy cream, gently fold the whipped cream into the white chocolate mixture. Cover the bowl and refrigerate for 2 hours. Step 5- Portion and serve Lastly, transfer the mousse into a piping bag and pipe it into small jars. Then, serve cold and enjoy!

Tips to make the best recipe

Make sure the chocolate is completely melted. The mousse won’t develop properly if there are any solids in the mixture. If you don’t have a piping bag, fill a Ziplock bag with your mousse and cut one of the corners. You can make this lemon mousse up to 3 days in advance. Simply leave it covered, and omit any extra toppings like whipped cream or lemon zest until you’re ready to serve. Make sure not to overbeat the cream, as it’ll turn out thick and buttery.

Flavor variations

As good as this lemon mousse is, it can also be endlessly customized. Here are some suggestions:

Swap the lemon juice for lime, grapefruit, or orange juice. Incorporate the mousse in a trifle or parfait. Fold in ¼ cup of fresh blueberries or jam into the mousse before refrigerating. Layer the mousse in your jars with whipped cream and sugar cookies. Serve the lemon mousse with shaved white chocolate, cookie crumbs, toasted coconut, or candied lemon peel.

Storage instructions

To store: Store the mousse in an airtight container in the refrigerator, and it will keep for up to 2 weeks. To freeze: Transfer the mousse to an airtight container or put the lid on the jars you portioned it into. Freeze the mousse for up to 6 months and thaw in the refrigerator overnight before serving.

Recommended tools to make this recipe

Non-stick saucepan. I prefer melting chocolate stovetop over the microwave every single time! Electric mixer. To whip the cream to perfection. Spatula. To fold through the cream seamlessly.