Lemon Mousse in Chocolate Shells With Fresh Raspberries
To make this dessert easier, I suggest using commercial lemon curd. This is
also great as a filling for meringues and cakes.
1 (11 1/4-ounce) jar lemon curd or 2 cups homemade
4 tablespoons lemon juice (if using commercial lemon curd)
2 cups heavy whipping cream
8 to 12 chocolate shells
Fresh mint, for garnish
In the bowl of an electric mixer, beat lemon curd and lemon juice, if using,
until light and fluffy. Add cream and beat until the consistency of custard.
Pour 1/4 cup of the lemon mousse into each chocolate shell and refrigerate until
set. Before serving, top each mousse-filled shell with a second shell and
garnish with raspberries and fresh mint.
Another way to serve: Pour 1/2 cup of the lemon mousse into individual souffle
dishes, chill and serve.
Makes 4 to 6 servings