Lemon Chocolate Dessert is an easy, creamy lemon mousse with layers of chocolate crunch. No fiddly gelatine and lots of lemons for an authentic lemon flavour.
We used to call this recipe Lemon Velvet in my family. I think it originated as a Good Housekeeping recipe in the 1970s. It ticks all the boxes for an easy pudding for entertaining - or just treating your family. It's quick to whizz up, easy with no fiddling about, looks great and tastes wonderful. You can make it the day before. Just add some chocolate curls before serving.
What makes Lemon Chocolate Dessert an easy recipe?
It’s easy because you cheat with ingredients and use a processor or blender to whizz up all the ingredients:
- Gelatine – You need something to make the mousse set. Instead of gelatine, you use a lemon jelly. It adds a bit more lemon flavour, but 4 lemons in the recipe means that the overwhelming flavour is of tangy lemon juice
- Condensed Milk – An unusual ingredient, it adds smoothness and sweetness instead of using eggs and sugar. Basically, it’s just easier
- Blitz the lemons – To get an intense lemon flavour this recipe uses all the flesh of the lemons blitzed in a food processor or a blender.
- Make ahead - You can make Lemon Chocolate Dessert one or two days ahead and keep in the fridge until you need it
Serve Lemon Chocolate Dessert after Luxury Fish Pie for a special supper for family or friends.
What equipment do you need?
- Lemon zester – I came late in the day to lemon zesters. I used my old box grater (with a different cutter or grater on each side for any requirement) for years. The last time I used it for a lemon I grated my knuckle so badly that I finally gave in and bought a zester. Why didn’t I do it sooner?
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Lemon Velvet - Lemon Chocolate Dessert
- 125 ml boiling water
- 125 ml cold water
- 1 lemon jelly, to make a pint of jelly
- 4 lemons
- 300 ml double cream
- 400 g can condensed milk
- 100 g dark chocolate digestive biscuits
- Dark chocolate to decorate
- Put the kettle on to boil
- Tear or snip the jelly into cubes
- Zest the lemons. Cut the peel and pith from the lemons and remove the pips
- Crush the biscuits until fairly fine with a rolling pin or in a food processor.
For the Lemon Mousse:
- Put the jelly cubes in the processor. Add 125ml boiling water and blitz until the jelly has dissolved
- Add 125ml cold water, the lemon flesh and zest and blitz until smooth – about 2 minutes
- Put the mixture in the fridge (in the processor if it fits). Chill until just beginning to thicken: 1-1 ½ hours
- Remove from fridge and put back in the processor (if it isn’t already). Add the cream and condensed milk. Blitz until smooth – about 30 seconds
- Half-fill 6 glasses with the mousse mixture. Sprinkle a tablespoon of biscuit crumbs into the mixture and cover with more mousse. Repeat
- Using a potato peeler, add slivers of chocolate to decorate
- Chill until set.
Everyday Cooks Tips:
- To speed up the chilling time, add less boiling water to the jelly initially and top up with cold water once the jelly has melted. Try 200ml boiling water and 50ml cold water.
- Make ahead - Make a day in advance without the final decoration