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You are here: Home / Sweets / White Chocolate Vanilla Bean Mousse with Honey Lemon Berries

White Chocolate Vanilla Bean Mousse with Honey Lemon Berries

June 29, 2015 By Spices in My DNA 2 Comments

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This is what you should make for 4th of July! It looks and sounds super fancy but it’s really SO simple. Who doesn’t love creamy vanilla-y, white chocolatey mousse with the freshest summer berries? This recipe is great for kids too..you could totally spike the mousse with a little something though. You can make this up to 2 days ahead and keep it in the fridge until you’re ready to use it. Feel free to use whatever berries you like but these just happen to be my personal faves!

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These beautiful little cups start with this chocolate. I found it at Whole Foods and it already has vanilla bean in it. I added more though because I love all things vanilla. I had to restrain myself from eating all of this while making the mousse.
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If you don’t have vanilla beans, feel free to add a teaspoon of vanilla extract instead. I just LOVE vanilla beans and always have them on hand.
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To make the mousse, you pretty much just melt the chocolate with a little heavy cream, whip some cream separately, then fold it together and refrigerate. No brainer.
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And the BERRIES! So gorgeous. Reason number 343209212 why I never want summer to end and can’t believe its already practically July.
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Print

White Chocolate Vanilla Bean Mousse with Honey Lemon Berries

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Molly (Spices in My DNA)

Ingredients

  • 7 oz. white chocolate, chopped (any variety, I just love the vanilla bean kind!)
  • 1 vanilla bean, split
  • 2 3/4 c. heavy whipping cream, cold
  • 1/2 tsp. vanilla
  • 1 1/2 c. strawberries, diced
  • 3/4 c. raspberries
  • 3/4 c. blueberries
  • zest and juice of 1 lemon
  • 1 T. granulated sugar
  • 1 T. honey

Instructions

  1. Put chopped chocolate into a heat proof medium bowl. Set aside. Heat 3/4 c. cream over medium high heat and add the whole vanilla bean. Once it simmers (watch carefully), remove from heat and pour over chopped chocolate. Let sit for 1 minute. After minute has passed, stir quickly with a rubber spatula until smooth. Set aside to cool for at least 15 minutes.
  2. In the bowl of an electric mixer, beat remaining 2 cups cream until still peaks form. While whipping, add the 1/2 tsp. vanilla. This doesn't take long at all. Watch carefully or else you'll whip it into butter!
  3. Once you have whipped cream, gently fold in the cooled chocolate mixture in 3 additions. Don't over mix. Once incorporated, cover and refrigerate for at least 8 hours, over night is preferred.
  4. To make the berries, add berries, lemon juice and zest, sugar, and honey to a bowl and stir to combine. Refrigerate until ready to use. The berries will release all their juices and get saucy and delicious!
  5. When ready to serve, remove from fridge for a half hour or so and scoop or pipe the mousse into cups. Layer or top with honey lemon berries. Enjoy!

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Filed Under: Sweets

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Reader Interactions

Comments

  1. Hanna

    March 14, 2020 at 11:58 pm

    Is this mousse stable enough to use as a cake filling?

    Reply
    • Spices in My DNA

      March 17, 2020 at 12:09 pm

      Hi Hanna! This mousse is actually really light – since it’s mostly whipped cream, I’m afraid it’s too light to be used as a cake filling. I’m sorry! If you still try it, let me know!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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