Lemon and White Chocolate Mousse Parfaits With Strawberries

I've made MANY epi recipes over the years and came across this one when searching for a strawberry dessert for Easter. My mother and I thought this sounded delicious. As always, we read all of the reviews before I making it. Other than increasing the white chocolate, we pretty much made the recipe as written. We used a little over 6 ounces of white chocolate, used Meyer lemons- 4 tsp zest and 1/2 cup juice as the recipe instructs, and did not bother with straining the curd before adding the whipped cream as some suggested. We didn't bother to measure the strawberries- we just used 2lb. I am glad we increased the white chocolate. It had plenty of lemon flavor- adding more zest would have made it a bit overpowering. As written, it is well balanced once the white chocolate is adjusted/ increased. HOWEVER--This recipe makes much more than 8 servings- We had 8 parfait glasses and after filling all 8, we still had about as much as we used remaining. We used an additional 4 wine glasses and had extra mouse (both) to store in the fridge for a rainy shelter in place day. The recipe does require many steps and many dishes, but the best things in life are never easy. This was worth it. Overall, we were glad we made it and it came out delicious. Though we might make it again, there are many strawberry recipes that I'd like to try before doing this again.

• Anonymous

• New Orleans

• 4/12/2020

Followed suggestions regarding enhancing the lemon quality of the mousse and doubled the grated rind--worked well. I also marinated the strawberries in a bit of Grand Marnier--worked just fine. I would however not consider this a light desert--next time I might want to add layers of amaretto cookies to also give a better texture...reminded me of a trifle in a one-serving glass that invited other cookie or cake like textures.

• cyborys

• Silver Spring MD

• 7/4/2018

I mixed the two flavor mousses together. Mixture is Simply DELISH! How long will the mix take to freeze in dome silicon molds so i can put a glaze over the top?

• Anonymous

• WA, AUST.

• 5/30/2018

So good it was ridiculous! My 12 y.o. daughter made this for Christmas Eve--it was festive, beautiful and delicious. Everyone loved it.

• misspunka

• New York, NY

• 1/26/2017

This was a perfect start for an Easter dessert. I added white cake between the layers to make it trifle-like. It was light and delicious. Even after a big dinner, it was perfect!

• Dazlme

• Nebraska

• 5/1/2014

Excellent dessert! I used fresh blueberries rather than strawberries and served the dessert in stemless martini glasses. A great dessert for serving at home or taking to a dinner party!

• mamoynihan

• 1/19/2013

I took the advice of other reviewers and added a little more lemon peel to the lemon mousse, and I'm glad I did it. I also used one layer of strawberries and used raspberries for the second fruit layer. It turned out absolutely delicious! A big hit with all guests. Will definitely make it again.

• Anonymous

• Poynette,WI

• 4/16/2012

this was good and relatively simple, but i wouldn't call it exceptional. i was hoping for more of a silky, mousse texture rather than a "flavored whipped cream" texture. i found that the flavors and texture are much better after chilling in the fridge over night. if making again, i would try it with raspberries to take advantage of the complimentary raspberry lemonade flavors.

• dancingdar

• los angeles, ca

• 3/1/2012

When I started getting this together I thought I might have gotten in over my head but the results were tremendous and making it was fun (although my husband whipped the cream). I love light desserts and this one hit the spot. I do think we could have added more white chocolate for a stronger chocolate flavor. Definately will make again.

• Anonymous

• Aurora, IL

• 4/24/2011

I made this for my sister's wedding - it was a huge hit! I used La Maison Du Chocolat Dark Chocolate Pearls and I thought that it added an exceptional flare to it. A must for all dessert lovers.

• sarahsmith99

• New York City, NY

• 4/21/2011

容易,是的,但不是那么多慕斯口味。尝过very whip creammy. Was looking for a stronger lemon and white chocolate flavor. If I made it again, I would boost the amount of lemon and white chocolate next time.

• Seattlite

• Seattle

• 4/11/2011

Fantastic! This a great, fresh dessert and perfect for summer. I might add a bit more white chocolate next time, as others have said, but it was really good as is, too.

• Anonymous

• Duluth, MN

• 7/25/2010

DEEEEE-lish!! yummy and easy!

• lenaburleson

• MD

• 7/12/2010

Made this for a dinner party - went over very well! There was a TON of food, and I was afraid nobody would eat any dessert at all...I was thinking I might skip it, too, and save the parfait for later. I needn't have worried - every guest ate every last drop. Including me! Only thing to note is that I tried to use 3.5 oz of white chocolate but, maybe because I was using chips instead of a bar (I measured after it had been chopped), it wasn't enough. The white chocolate mousse hardly tasted like chocolate. I'd double the amount next time around - but, again, I didn't start with a bar.

• Anonymous

• california

• 4/12/2010

I made this with my boyfriend a few days ago, soooooooooo yummy! My boyfriend tried the first one and had a genuine look of fascination with this dessert we had just made. Anything that makes my boyfriend that happy is worth all four forks. The mousse was very easy to make, fun to taste along the way. We threw in some blackberries and those were good too. In my boyfriends on campus housing we didn't have an electric mixer, but we hand whipped the cream, probably tasted that much better with the hard work. The distinct flavors of the white chocolate and lemon really stood out independently of each other, then come together once you start chewing. HIGHLY recommend this recipe

• elissatrue

• Santa Cruz, CA

• 4/12/2010