Sometimes, all we really want for dessert is something simple and classic…like a chocolate chip cookie! Or a brownie. Or maybe some yellow cake with chocolate frosting. Maybe just a scoop of ice cream.
But sometimes, we want to be a tad bit more fancy. Maybe the occasion calls for it, or maybe we’re just in that kinda mood. When that mood strikes, this is the dessert I make.
My cousin Angie and I have been making this white chocolate and lime mousse for years now, and it’s always a hit. The dessert is impressive, while actually not being very complicated to make. Sure it takes a couple of extra bowls, and an ice bath, and dividing sugar three times, but in reality...those should be considered irrelevant facts. They’re not that important, we can deal with washing the extra bowls. White chocolate and lime mousse is way more important.
The lime flavor really comes out in the final dessert, so it is important to use fresh lime juice and fresh lime zest. None of that bottled lime juice nonsense please.
The mousse can be prepared in a large dish, and then divided when serving, or it can be prepared in individual dishes. I chose the latter option this time, I wanted to pretend I was being fancy. This is a perfect dessert option for entertaining, as it can be prepared in advance, and stored in the refrigerator until it is ready to be served.
White Chocolate and Lime Mousse
Recipe from À la Carte, by María Villegas
· ½ cup fresh lime juice
· 2 ½ teaspoons unflavored gelatin
· 1 cup milk
· ¾ cup granulated sugar
· 2 egg yolks
· ¼ teaspoon cornstarch
· 50 grams white chocolate, coarsely chopped
· 2 ½ teaspoons fresh lime zest
· 5 egg whites
· ¾ cup heavy cream
· grated white chocolate and lime zest (for decorating)
In a small bowl, dissolve the unflavored gelatin into the fresh lime juice. Set aside.
In a saucepan, heat the milk with half of the sugar, stirring every now and then until the milk is boiling and the sugar has dissolved. While the milk is heating up, whisk together the egg yolks with half of the remaining sugar and the cornstarch, until the eggs are a pale yellow color and creamy in appearance.
Once the milk is heated, very gradually add it to the egg yolks, making sure to whisk constantly. This is done to temper the eggs, so that they cook without scrambling. Once all the milk has been added to the eggs, return the mixture to the saucepan, and heat over low heat, stirring occasionally with a wooden spoon, until the custard has thickened slightly.
Once the custard has thickened, transfer it to a clean bowl, add the chopped white chocolate, and stir until the chocolate is well combined. While stirring, add the lime juice and gelatin mixture, as well as the lime zest. Place this bowl in an ice bath, and allow to rest so that the custard cools.
In the meantime, whisk the egg whites until stiff peaks form, add the remaining sugar, and beat until stiff, glossy peaks form. Once the custard has cooled, fold a third of the egg whites into the custard. Add the heavy cream to the remaining egg whites, and combine. Add this mixture to the custard, making sure to fold it in evenly.
Transfer the custard to a serving dish, or divide it among several individual serving dishes. Refrigerate the custard until it is well chilled, at least two hours. Garnish with grated white chocolate and lime zest, and serve cold.