{"id":19892,"date":"2017-02-17T11:38:44","date_gmt":"2017-02-17T18:38:44","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=19892"},"modified":"2024-07-24T12:48:09","modified_gmt":"2024-07-24T19:48:09","slug":"lemon-mousse-cakes","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/lemon-mousse-cakes\/","title":{"rendered":"Lemon Mousse Cakes in White Chocolate Shells"},"content":{"rendered":"\n

Lemon Mousse Cakes in White Chocolate Shells are miniature desserts made with lemon cake, lemon mousse, and fresh berries. Best of all, they’re wrapped in a gorgeous, hand-painted, fully edible white chocolate shell! <\/em><\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

Berry Topped Lemon Mousse Cakes<\/h2>\n\n\n\n

I am so<\/em> excited to share these Lemon Mousse Cakes with you today!<\/p>\n\n\n\n

Sometimes my dessert ideas are directly inspired by things I’ve seen in magazines or online, sometimes they’re the result of endless experimentation in the kitchen, and sometimes they just come to me, fully-formed, as a complete idea that just miraculously works out the first time I test it.<\/p>\n\n\n\n

This last category, the elusive “perfect idea that totally works and looks exactly like what I pictured in my head,” is the rarest of all, but when it happens, it is MAGICAL.<\/strong><\/p>\n\n\n\n

I hope you understood that monster of a run-on sentence, because apparently I’m too excited to remember all the rules of grammar. Sorry (not sorry)—lemon mousse cakes have me feeling all sorts of ways.<\/p>\n\n\n\n\n

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\"Lemon<\/figure>\n\n\n\n

Why You’ll Love Lemon Mousse Cakes in White Chocolate Cups<\/h2>\n\n\n\n

These gorgeous, single-serving desserts have 3 main components: a bottom layer of moist, tangy lemon cake, a thick top layer of fluffy lemon mousse, and then an outer shell of hand-painted white chocolate that encloses the mousse and cake.<\/p>\n\n\n\n

I topped mine with an assortment of fresh berries, and I loved the simplicity in contrast to the patterned white chocolate. You could also add some sprigs of edible flowers, to really hammer home the fresh springy vibe, and a sprinkling of powdered sugar to finish the whole thing off. Or, go the other direction and top it with whipped cream and candied lemon peel—that would also be perfect.<\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

The white chocolate shell is easier than you’d think. You do need one piece of specialty equipment (if “equipment” is even the right word for cheap strips of plastic acetate!) The shells are made using something called cake collars, and these are the ones I used.<\/a> They’re shiny plastic strips that you can cut down to whatever size you need.<\/p>\n\n\n\n

I used them twice in this recipe: first to wrap around the cake layer to contain the mousse, so that the mousse sets in a nice, even cylinder right on top of the cake. Once the mousse is set and the collar is peeled away, it’s used again to wrap a thin layer of white chocolate around the mousse cake. Again, a short chilling time, and then the collar is peeled away a second time to reveal a beautifully thin, shiny white chocolate shell.<\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

How to Decorate The White Chocolate Cups with Brush Strokes<\/h2>\n\n\n\n

The brush stroke effect is really easy, too. You might have guessed this, but I used a brush (duh) to stroke (duh) random streaks of yellow candy coating onto the acetate strips, then covered the whole thing in white chocolate. The less you think about it and plan, the better. They’re meant to look organic, haphazard, and free-spirited, so just get in there with a brush and make a mess! The end result will look intentional and beautiful, I promise.<\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

The most FUN part of this dessert is actually the deconstruction! The first time you crack open that white chocolate shell, it’s SO satisfying. A few pieces fly off, a few berries tumble down, and you’re exposed to a lush layer of vibrant lemon mousse. Take a bite of this, maybe with a few juicy berries on top, and mmmmm, you’re off to the races. I would also recommend eating downwards until you hit lemon cake on the bottom, too, for maximum textural satisfaction.<\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

If white chocolate, lemon, or berries aren’t your thing, you can use this technique and these base recipes to make a million different variations, so don’t let the details stop you. And if you give them a try, make sure you drop by my facebook<\/a> or instagram<\/a> and share pictures of what you make!<\/p>\n\n\n\n

🍋 More Lemon Desserts<\/b><\/h2>\n\n\n\n