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    Home | Recipes | All Desserts

    Frozen White Chocolate Lemon Mousse

    By Adriana Harlan | 21 Comments | Published: Jun 12, 2015 · Modified: May 10, 2020

    Recipe Reviews
    5 from 3 reviews

    Have you ever had frozen mousse? This White Chocolate Lemon Mousse is the closest thing to ice cream that has a smooth, creamy consistency and can be made without a machine. This recipe is Vegan and Paleo.

    three glass serving cups with frozen white chocolate lemon mousse sitting on wooden board with spoons and a full lemon behind

    Unlike ice cream, this mousse doesn't turn into ice or become solid after frozen. In fact, no matter how long you freeze this mousse, it stays creamy and is always ready to be served for dessert straight out of the freezer.

    What I also love about it is the combination of white chocolate and the citrus from the fresh lemon juice served ice cold. This dessert is refreshing, lemony, and chocolaty.

    But this recipe doesn't use any white chocolate, it uses pure, raw cacao butter which is the rich fat extracted from cacao beans. This gives a silky smooth texture to this frozen dessert.

    Cacao butter is sold in blocks or chopped into pieces like you see in the picture below. Most health food stores carry it, or you can purchase it online. I order mine from Amazon and this is the one I use. But in case you don't have access to it, you can use your favorite white chocolate bar in this recipe.

    brick of cacao butter with lemon and small dish with shaved lemon zest in background for making white chocolate lemon mousse

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    Frozen White Chocolate Lemon Mousse

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    5 from 3 reviews
    Recipe by Adriana Harlan
    Servings :4 (4 to 6)
    Prep :10 minutes mins
    Cook :10 minutes mins
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    Ingredients

    • 1 can (400ml) full fat coconut milk, use only coconut cream*
    • ¼ cup (55ml ) fresh lemon juice
    • 4 tablespoons raw honey, or maple syrup
    • 1 cup (114g) cacao butter, chopped into small pieces
    • 1 teaspoon vanilla extract
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Add the coconut cream, lemon juice and honey to a medium saucepan. Bring the mixture to a boil over medium-heat, stirring frequently. Once it starts to bubble, continue cooking, stirring frequently for 5 minutes.
    • Remove pan from stove and set it on a wire rack. Stir the mixture for 4 minutes to cool a bit.
    • Pour milk over the cacao butter and stir until the cacao is fully melted, then mix in the vanilla extract.
    • Divide the mixture into about 4 to 6 small serving dishes and freeze uncovered for at least 5 hours before serving.

    Notes

    *Coconut cream is the solid cream that rises to the top of a can of full fat coconut milk after the can is chilled in the fridge for over 12 hours. This recipe uses only the cream and you can discard the water or use it for things like smoothies or sauces.
    1 large lemon = about ¼ cup lemon juice
    Substitute white chocolate for the cacao butter if you prefer.

    Nutrition per serving

    Calories: 504.7kcalProtein: 1.4gFat: 48.3gSaturated Fat: 31.5gSugar: 19gFiber: 0.1gCarbohydrates: 19.7gNet Carbs: 19.6g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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