Creamy White Chocolate Lemon Mousse Cups

If you ask me, white chocolate and lemon is one of those perfect pairs that just works.

This creamy dessert combines smooth white chocolate with bright lemon in a cloud-like mousse that’s both light and satisfying. The fresh citrus cuts through the sweetness of the chocolate, creating a balanced treat that hits all the right notes.

Served in individual cups, it’s the kind of dessert that looks fancy but doesn’t need hours in the kitchen. A quick whip of cream, some melted chocolate, and fresh lemon juice come together to make something special.

It’s a refreshing choice for spring and summer gatherings, or really any time you want to end a meal on a happy note.

What Kind of White Chocolate Should I Use?

For mousse recipes, it’s important to use real white chocolate that contains cocoa butter, not the candy coating or “white baking chips” that are made with vegetable oils. Check the ingredients list – the first few items should include cocoa butter and milk solids. Good quality white chocolate will melt smoothly and give your mousse that perfect silky texture, while lower quality alternatives might leave you with a grainy result. When chopping your white chocolate, aim for pieces about the size of chocolate chips to ensure even melting. If you’re not sure which brand to pick, look for names like Ghirardelli, Lindt, or Callebaut in the baking aisle – these are reliable choices that will give you great results.

Options for Substitutions

Need to make some swaps for this mousse recipe? Here are some helpful substitutions:

• White chocolate: This is a key ingredient that’s hard to substitute since it’s the base of the mousse. While you could use milk chocolate, it would change the flavor profile completely and might not work as well with the lemon. I recommend sticking with white chocolate here.
• Ground almonds: You can swap ground almonds with other ground nuts like hazelnuts or cashews. If nuts are a concern, try using graham cracker crumbs instead – just reduce the butter by about 25g since graham crackers already contain some fat.
• Heavy cream: For the cream, you’ll need something with at least 35% fat content for proper whipping. Half-and-half or light cream won’t work here as they won’t whip up properly.
• Store-bought lemon curd: You can make your own lemon curd or swap it with passion fruit curd for a different twist. Just make sure whatever you use has a similar thickness to lemon curd.
• Edible flowers: These are just for decoration – feel free to skip them or use fresh berries, mint leaves, or lemon zest instead.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even scrape a vanilla pod if you have one. Each will work just fine.

Watch Out for These Mistakes While Making

The trickiest part of making white chocolate mousse is getting the melting temperature just right – white chocolate burns easily, so use a double boiler or microwave in 20-second intervals, stirring between each burst until just melted.

When whipping the cream, stop as soon as you see stiff peaks form – overwhipping will give you a grainy texture instead of the silky-smooth mousse we’re after, and make sure your cream is very cold before starting.

Temperature control is crucial when folding the melted chocolate into your mixture – if the white chocolate is too hot when combined with the cream, it’ll seize up and become grainy, so let it cool until it’s just warm to the touch (but still fluid) before combining.

For the best texture and flavor development, resist the urge to serve immediately – these mousse cups need at least 4 hours in the fridge to set properly and allow the lemon flavor to fully develop.

What to Serve With Lemon Mousse?

This light and creamy dessert pairs wonderfully with fresh berries – especially raspberries or strawberries, which add a nice tart contrast to the sweet white chocolate and lemon flavors. A cup of hot tea, like Earl Grey or chamomile, makes for a lovely complement to the dessert’s citrusy notes. If you’re serving this at a dinner party, I like to add a small butter cookie or shortbread on the side for some crunch. You can also dress up each serving with a sprig of fresh mint, which adds a nice pop of color and fresh flavor to the overall presentation.

Storage Instructions

Keep Chilled: These white chocolate lemon mousse cups need to stay cold! Place them in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. I recommend waiting to add any garnishes like edible flowers or powdered sugar until right before serving.

Make Ahead: You can prepare these mousse cups a day before your special event. Just cover each cup with plastic wrap, making sure it touches the surface of the mousse to prevent a skin from forming. Add the final touches like lemon curd drizzle, flowers, and powdered sugar just before serving.

Not Suitable for Freezing: I don’t recommend freezing these mousse cups since the texture of the cream and lemon curd can change when thawed. They’re best enjoyed fresh within the first couple of days after making them.

Preparation Time	20-30 minutes
Cooking Time	12-15 minutes
Total Time	1.5-2 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 250-270 g

Ingredients

• 125g butter, softened and cut into pieces
• 100g (1/2 cup) fine sugar
• 1 teaspoon vanilla essence
• 130g (3/4 cup) ground almonds
• 150g (1 cup) all-purpose flour
• 180g white chocolate pieces, roughly chopped
• 300ml heavy cream
• 175g (1/2 cup) lemon curd from store, plus extra for drizzling
• Edible flowers for garnish
• Powdered sugar for serving

Step 1: Prepare the Dough

Preheat your oven to 180°C (160°C fan forced).

Grease 2 x 12-hole round-bottomed patty pans to prevent sticking.

In a mixing bowl, use electric beaters to cream together the butter and sugar until the mixture is pale and creamy.

Add in the vanilla extract followed by the almond meal, beating until well combined.

Stir in the flour using a flat-bladed knife until the mixture forms clumps of dough.

Gather the dough together into a ball.

Step 2: Shape and Bake the Tart Shells

Roll level tablespoonfuls of the dough into balls, then flatten them slightly.

Place them in the prepared patty pans, pressing each one out to the edges to form a tart shell.

Bake the tart shells in the preheated oven for 8 minutes.

Then, cover them loosely with foil and bake for an additional 4 minutes, or until they are light golden in color.

After baking, remove the foil and use the end of a rolling pin to gently press down any puffed-up pastry.

Let the shells cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Chocolate Filling

Combine the chocolate and cream in a heatproof bowl.

Set the bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.

Heat until the chocolate is just soft, then remove from the heat and stir until smooth.

Place the chocolate mixture in the refrigerator for 1 1/2 hours, or until it reaches the consistency of thickened cream.

After chilling, use electric beaters to beat the chocolate mixture until firm peaks form.

Step 4: Fill and Decorate the Tart Shells

Dollop spoonfuls of lemon curd into the chocolate mixture without stirring it in completely to create a marbling effect.

Transfer the mixture to a piping bag fitted with a 1.5 cm fluted nozzle.

Pipe the chocolate mixture into each of the cooled tart shells.

Drizzle extra lemon curd over the top.

For finishing touches, decorate with edible flowers and sift icing sugar over the tarts before serving.