Lemon Velvet - Lemon Chocolate Dessert
Lemon Chocolate Dessert is an easy lemon mousse with layers of chocolate crunch.
Servings: 6 servings
Ingredients
- 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
Equipment
Instructions
Preparation:
- 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.
Video
Notes
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