Description
A delightful dessert combining the tang of lemon with the sweetness of blueberries, encased in rich chocolate dome shells.
Ingredients
Scale
- For the Lemon Mousse:
- 1 cup heavy cream
- 1/4 cup sugar
- 2 large egg yolks
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tbsp gelatin powder
- For the Blueberry Compote:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- For the Dome Shells:
- 2 cups white chocolate
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 tsp baking soda
Instructions
- Prepare the Lemon Mousse: In a mixing bowl, whip the heavy cream until soft peaks form. Set aside. In a separate bowl, whisk together the egg yolks and sugar until pale and fluffy. Add the lemon juice and zest to the egg mixture, stirring to combine. Dissolve the gelatin in a small amount of warm water, then mix it into the lemon mixture. Fold the whipped cream into the lemon mixture gently until combined. Transfer to a piping bag and set aside in the refrigerator.
- Make the Blueberry Compote: In a saucepan over medium heat, combine the blueberries and sugar, stirring until the sugar melts and the blueberries start to lose their juices. Add the lemon juice and bring to a gentle simmer. Mix cornstarch with a little water to create a slurry, then add it to the saucepan to thicken the compote. Remove from heat and cool before layering it over the mousse.
- Create the Dome Shells: Preheat your oven to 350°F (175°C). Melt the white chocolate in a double boiler. In a separate bowl, combine flour, cocoa powder, and baking soda, then stir into the melted chocolate with eggs until smooth. Grease a dome-shaped silicone mold and pour the batter into each cavity, filling to the top. Bake for 15-20 minutes until set. Cool completely before removing from the mold.
- Assemble the Domes: Place the cooled dome shells upside down on a serving plate. Pipe the lemon mousse into each cavity of the dome shell, filling it to the top. Spoon the blueberry compote over the mousse until it spills over the edges slightly. Return to the refrigerator to chill for at least an hour before serving.
Notes
For a dairy-free version, substitute heavy cream with coconut cream. You can also use erythritol for a low-carb option.
- Prep Time: 60
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
Keywords: dessert, lemon, blueberry, mousse, dome, sweet, tangy