Embellishmints

I am so excited because I’m getting a new design for my blog! I can not wait to reveal it, and once it goes live I’m having HUGE giveaway, so be sure to check back soon. I think you are going to really like it. Eek! So excited.

This Mousse is amazing! It is so delicious! You can use it in a really yummy chocolate cup like I did, or use it as a dip with pretzels, graham crackers and baked pie crust for your next party. Or go casual and eat it by the spoonful in your sweats while you watch TV. No judgement here!

Lemon Mousse in Chocolate Cups
Ingredients

• 3 extra-large whole eggs
• 3 extra large eggs, separated
• 1 cup, plus 2 tablespoons sugar
• 2 tsp grated lemon zest
• 1/2 cup fresh lemon juice
• Kosher salt
• 1 cup heavy cream

Instructions

1. In a large saucepan whisk together 3 whole eggs and 3 egg yolks {remember egg yolks…I messed this up!}, 1 cup sugar, lemon zest, lemon juice and a pinch of salt.
2. Cook over very low heat, stirring constantly with a wooden spoon for about 20 minutes, until the mixture is thick like pudding
   • The heat needs to be super low, otherwise the eggs will cook and scramble, and you don’t want that!
3. Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the lemon glaze and refrigerate for about 1-1/2 hours, until completely chilled.
4. Place half the egg whites and a pinch of salt in the bowl of an electric mixer and beat on high speed with the whisk attachment. Add the remaining 2 Tbsp sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula
5. Place the cream in the same bowl of the mixer and beat on high until the cream forms stiff peaks. Careflly fold the whipped cream into the lemon mixture
6. Fill a pastry bag, fitted with a large round tip, and pipe it into the chocolate cups to the very top. Place in the fridge and chill for several hours
7. If desired, right before serving, using a sieve, dust the top with cocoa powder

Recipe adapted from Mamas Gotta Bake