There are some combinations in life that are just perfect. For example, chocolate and peanut butter, chocolate and mint, and strawberries and lemon are the ones that initially come to mind.
I have been wanting to make a lemon mousse for awhile, but many of the mousse recipes I found were quite extensive and/or used raw eggs. I don't want to use raw eggs, and I am of the mindset the simpler the better.
After thinking and contemplating this mousse dilemma for awhile I came up with this Easy Lemon Mousse. The mousse tastes absolutely delicious by itself, but it tastes absolutely divine with Roasted Strawberries.
Roasted strawberries are perfect anytime over anything. The taste great with ice cream, mousse, waffles, strawberries, and more. If you have some strawberries getting a little soft, roast them. It's a win-win all around.
This smooth and silk dessert recipe is a perfect treat for two that will leave you satisfied but not heavy. Plus mousse looks and sounds so very fancy. :)
Easy Lemon Mousse with Roasted Strawberries
Recipe: Alohamora adapted from William Sonoma
Active Time: 10 minutes
Inactive Time: 2 1/2 hours
Servings: 2 large, or 3-4 small servings
For the Mousse
1 c. heavy whipping cream
1/2 c. white chocolate chips (2 squares/4 oz almond bark)
3 Tbsp lemon juice.
For the Strawberries
1 lb strawberries, washed, hulled, and cut
2 Tbsp brown sugar
2-3 lemon slices
1 cinnamon stick
- To make the mousse pour the heavy whipping cream in a medium to large bowl or a stand mixer to "warm" up a bit. Your mousse will be smoother if your cream isn't stark cold from the refrigerator.
- In a small bowl melt your chocolate in the microwave, or in a double boiler on the stove.
- Let your melted white chocolate cool off on the counter for 15-30 minutes. At the same time your whipping cream is still warming up a bit. This is fine.
- Using your whisk attachment on a mixer whip your cream for 1 minute on medium to high until it is slightly thickened.
- Add the white chocolate and whip it all on medium to high for 2-4 minutes until soft peaks form.
- Add the lemon juice and whip until it is just combined. If you want it more tart you can use up to a tablespoon more of lemon juice. You could also use a drop of lemon essential oil (I added that on a batch and it was delicious).
- Pour/spoon the mousse into two to four serving dishes and refrigerate for at least 2 hours. You can make this mousse the night before or up to 3 days before you want to serve it.
- For the strawberries preheat the oven to 375 degrees and grease a shallow baking dish.
- Place the washed and cut strawberries in a shallow baking dish and stir in the brown sugar.
- Add the lemon slices and the cinnamon stick to the baking dish.
- Bake the strawberries at 375 degrees for 45 minutes to 1 hour.
- Allow the strawberries to cool, and store/keep the strawberries in the fridge until you are ready to use them. You will have plenty of leftovers for any other dishes.
- When you are ready to serve the dessert pour a desired amount of roasted strawberries on top of the lemon mousse.
- Store leftovers in the refrigerator.
Happy sweet and tart Lemon Mousse with Roasted Strawberries eating!