Lemon Mousse
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My easy lemon mousse is light, airy, and has the perfect balance of tart and sweet flavors. It needs just 3 ingredients to make and is naturally egg-free and gelatin-free.
When life (or my mom) hands me lemons, I can guarantee it’s this lemon mousse recipe I’ll be making. You only need a handful of ingredients to make it, and it doesn’t need any eggs or gelatin.
Instead, I use a combination of white chocolate and cream to give it a super fluffy and light texture. I tested this recipe multiple times to ensure it has just the right amount of lemon flavor. According to my friends and family, it’s a winner.
Why I love this lemon mousse recipe
- 3 ingredients. All you need is white chocolate, heavy cream, and lemon juice.
- Easy to make ahead. I’ve made this dessert up to three days in advance, and it always tastes just as fresh as on day one.
- Convenient. You don’t need a saucepan to temper the egg yolks, and you don’t need to dissolve gelatin. It’s the easiest mousse recipe ever!
Key ingredients
Find the printable recipe with measurements below.
- White chocolate. Use a high-quality white chocolate bar or white chocolate melting chips. I like Guittard baking blocks and, compared to some other brands, this one melts seamlessly and tastes excellent.
- Fresh lemon juice. A must for a good lemon-flavored mousse. The bottled stuff will work in a pinch.
- Heavy whipping cream. Also known as heavy cream, ensure it’s very cold before whipping it. Cold mouss
How to make lemon mousse
Step 1- Melt chocolate. Melt the white chocolate on the stovetop or in the microwave.
Step 2- Chill. Whisk in the lemon juice and chill briefly.
Step 3- Mix. Beat the cream to stiff peaks using a stand mixer.
Step 4- Assemble. Gently fold the chocolate-lemon mixture into the whipped cream, then chill until firm.
★★★★★ REVIEW
“Very easy and good. I made it for a friend’s dinner, and everyone raved about it. Only I knew how easy it was 👍” – Abha
Recipe tips and variations
- Use chilled cream. Cold cream not only whips better, but it also holds the peaks (meaning, it won’t be flat and runny). It also helps the mousse set without separating.
- Make sure the chocolate is completely melted. If any unmelted chunks remain, the mousse won’t develop properly.
- Add lemon zest. For a slightly sweeter flavor profile, I like to add the zest of one lemon.
- Decoration ideas. I learned in culinary school that a pop of mint or Rosemary brings out the sweet citrus flavors, so add a few leaves before serving.
Storage instructions
To store: Cover the mousse with plastic wrap and refrigerate for up to 1 week.
To freeze: Transfer the mousse to a shallow container and store in the freezer for up to 6 months. Let it thaw overnight before serving.
Frequently asked questions
Yes, to make this mousse recipe dairy-free, use plant-based cream and vegan white chocolate. I tested this with Silk Dairy Free Whipping Cream and Trader Joe’s heavy whipping cream alternative. For the white chocolate, Pascha vegan white chocolate melted the best.
If you overmix the melted chocolate and whipped cream mixture, your mousse is more likely to have small clumps. Gently mix the chocolate until just incorporated.
More homemade mousses
- Chocolate avocado mousse
- Cottage cheese chocolate mousse
- Mango mousse
- Peanut butter mousse
- Strawberry mousse
If you tried this Lemon Mousse recipe, please leave a star rating and comment. It helps others thinking of making this.
3 Ingredient Lemon Mousse
Video
Ingredients
- 8 ounces white chocolate chopped
- 1/3 cup lemon juice
- 1 cup heavy whipping cream cold
Instructions
- In a microwave-safe bowl or stovetop, melt your white chocolate.
- Add the lemon juice and whisk vigorously until combined. Refrigerate for 20 minutes.
- In the bowl of an electric mixer or using a hand mixer, beat the cream on medium speed until soft peaks form.
- Gently fold the whipped cream into the chocolate and lemon mix. Cover the bowl and refrigerate for at least two hours.
- Once set, distribute the mixture amongst eight serving glasses or bowls.
This is similar to recipe with strawberries. What can I use instead of heavy cream? Maybe some cottage cheese? Cream cheese?
Hi Arman, is this recipe thick enough if I wanted to put it between cake layers?
Hi Patti. I think as a topping it could be okay, but not something to layer a cake with 🙂
Hi Arman…..love your work! Will sugar free white chocolate work just as well and therefore create a keto version?
Regards
Trevor
Yes it will!
Very easy and good 👍
Can this be made by replacing the cream with Greek yoghurt?
Nope, won’t work 🙂
Sorry, I’m talking about the lemon mousse recipe servings.
Hi it is 8 servings 🙂