White Chocolate Lemon Mousse
- Active Time 55m
- Total Time 2h
- 1 tablespoon unsalted butter, melted
- 9 tablespoons sugar, divided
- 1 cup heavy cream
- 4 egg yolks
- 1 1/2 ounces white chocolate, chopped
- 1/2 cup fresh lemon juice
Preheat the oven to 250 degrees F.
Brush the insides of four ramekin molds with the melted butter and coat the butter with 3 tablespoons of the sugar. Line a baking pan with a paper towel.
FOR THE CUSTARD:
In a heavy 1-quart, non-reactive saucepan over low heat, add the cream, and slowly, bring the cream to a simmer. Meanwhile, in a medium-size bowl with a rubber spatula, break up the yolks and blend them with the remaining 6 tablespoons of sugar. When the cream is hot, dribble it, by tablespoonfuls, into the yolks. Stir the yolks continuously with the spatula so they don't scramble. After half of the cream is in, pour the rest into the yolks in a steady stream, stirring continuously. Return the mixture to the saucepan and cook over low heat. With a wooden spoon, stir continuously for about 30 minutes or until the mixture thickens and steam just begins to lift from the custard and the temperature registers 130 degrees F on an instant-read thermometer. Remove the pan from the heat and add the chocolate and lemon juice. Stir briskly until the chocolate is melted.
Immediately, pour the sauce through a fine mesh strainer into the prepared ramekins. Transfer the ramekins to the baking pan.
FOR THE MOUSSE:
Place the ramekins in the center of the oven securely on a rack, then pour boiling water into the baking pan until it comes halfway up the sides of the ramekins and bake for 50-55 minutes. When making the mousse, it is important to remember that cooking times vary; fresher eggs cook faster than older eggs. To check the mousse, gently jiggle a ramekin. If the mousse is set, it will shake as a firm unit; if underdone, waves of mousse will shiver in the center. If the mousse needs more time, continue cooking, checking every 5 minutes, until done. Remove the set mousse from the oven and then out of the water bath.
Cool the ramekins for 15-20 minutes before refrigerating for at least 2 hours or overnight. Unmold each custard by running a clean knife around the edge of the mousse and inverting them onto a serving dish. Serve chilled.
Recipe courtesy of Executive Pastry Chef Eddie Hales, The Four Seasons Fountain Restaurant, Philadelphia, PA
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
464 calories; 33g total fat; 304mg cholesterol; 40mg sodium; 39g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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