This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
I made some special Lemon Birthday Desserts for my sister-in-law: Lemon Mousse with raspberries and White Chocolate Lemon Truffles.
These desserts are wonderful. Lemony and light while being special enough for a birthday celebration.
I’ve moved the Lemon Mousse recipe to a space of its own. Sorry for any inconvenience.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Birthday celebration
Lemon Mousse topped with raspberries and served with white chocolate lemon truffles.
She’s not really a fan of chocolate, but she is a fan of lemon. So, I took the lemon idea and ran with it.
While I was cleaning the house I came across these cute little black tea cups. I thought it would be a really fun presentation to have the light-colored yellow lemon mousse in these little black cups. And, well, it needed something to garnish it. I think a dark chocolate truffle would have looked great, but didn’t want to over-chocolate the dessert, so I decided on raspberries and the white chocolate lemon truffles.
I was a little tentative about the white chocolate part. I’m just not a fan of white chocolate. I think it’s too sweet and often just has a flat flavor. But, the lemon in the truffles really makes them work.
I’m really happy with both of these dessert treats. They were awesome! The raspberries nicely added a bit of tartness to a sweet light lemony mousse. The truffles were a nice little bite. These were great for a birthday celebration because they were already made and in the fridge ready to go. No last minute cooking and fussing.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Recipe
Slightly adapted from Kitchen Simplicity
White Chocolate Lemon Truffles
Ingredients
- 1/2 cup white chocolate
- 2 tablespoons unsalted butter
- 1 & 1/2 tablespoons heavy cream
- pinch salt
- 1/2 teaspoon lemon extract
- powdered sugar for dusting
Instructions
- Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
- Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
- With a small ice cream scoop or small spoon, scoop out mixture and form into 1/2-inch balls. Roll in powdered sugar to coat.
- Store covered in the fridge for up to one week.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
ella @ lifeologia
What a lovely dessert…. I would love a bite of that now 😉
xo
six sisters
Nice lemon touch – I love it! We’re so glad you linked up to our “Strut Your Stuff Saturday.” Thanks for coming and we hope you’ll be back. -The Sisters
cookingrookie
I just saw this mousse on RecipeNewZ. What a beautiful, elegant, delicious dessert! I wish I had a sister in law like you to make it for me :-). Now my only option is to make it myself.
Thank you for sharing! Love your site!
Carolyn Jung
The presentation is beautiful. The dark cups and saucers are a great background for the sunny, light colors of the mousse. Picture perfect. 😉
Janasus. K
So pretty! Makes me want to try out the recipes right away! Just a quick question though… Do you think it’s okay to leave out the butter in the truffles?
Debi
Hmm, interesting question about the butter. It adds flavor, texture, and content to the truffle. Maybe I’d try coconut oil (which is solid at room temp or when cold). That may work really well. I suspect that if you left out the fat altogether it wouldn’t taste as good or set up the same. But, You could always try mixing it w/o the fat and then if it wasn’t good, add the fat in. Let me know if you try it, I’m really curious now. Thanks for the comment! 🙂
Janasus. K
Thank you for the fast reply. I’ll try it out this weekend and let you know how it comes out.
Janasus. K
Hi! I should have replied sooner. Sorry. I tried out the coconut oil like you suggested. Surprisingly it came out quite silky smooth and melted quite nicely. The texture was like silk! Thank you again for the suggestion.