White chocolate and lemon mousse with a heart of red fruit compote

If there is a dessert that has it all, it’s this recipe for white chocolate mousse with a red fruit heart. Smooth, creamy, and with a fruity touch that perfectly balances the sweetness of the chocolate. The best part is that it’s very easy to make, and the result is bakery-quality: a light mousse that melts in your mouth, with a homemade compote that adds freshness and crystallized fruits that provide an irresistible crunch.

With Valentine’s Day around the corner, this dessert is the perfect excuse to surprise someone (or to treat yourself without guilt!). Personally, I love the light texture of the mousse, and here, the mix with the red fruit compote adds a refreshing touch.

The final touch comes from the crystallized fruits: they are entirely optional, as they are decorative and simply add a touch of elegance to the presentation, but they also bring that unique crunch of sugar. As I mentioned, this step is optional, but at the end, you’ll see how to make the step-by-step process to achieve that sugar-coated fruit so delicious.

It’s the perfect dessert for a special dinner or simply to indulge yourself. Do you feel like trying it? Here’s the step-by-step guide and also the recipe in video format.

Ingredients

For the red fruit compote

• 200 g mixed frozen red fruits
• Juice of 1 lemon
• 1 tbsp brown sugar

For the mousse

• 300 g white chocolate, chopped or in drops
• 90 ml + 375 ml heavy cream
• 3 tbsp powdered sugar
• Zest of 1 lemon
• 3 free-range egg yolks (reserve 1 egg white for the crystallized fruits)
• 1 tsp vanilla paste (or 1 tsp Madagascar vanilla extract)
• A pinch of salt

For the crystallized fruits

• 100 g (½ cup) powdered sugar
• 1 free-range egg white (the previously reserved egg white)
• Red fruits and herbs to taste

Preparation

To make the red fruit compote

1. In a small saucepan, mix all the ingredients and stir well. Cook over low heat for about 10 minutes until the mixture thickens slightly.
2. Remove from heat and blend with an immersion blender until smooth.
3. Refrigerate until completely cooled before using.

To make the white chocolate mousse

1. Slowly melt 90 ml of cream with the white chocolate over low heat. Add the vanilla paste and lemon zest.
2. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy.
3. Slowly pour the hot chocolate mixture into the beaten egg yolks, stirring constantly until well combined.
4. Whip the remaining 375 ml of cream until soft peaks form.
5. Add one tablespoon of whipped cream to the chocolate mixture and mix well. Then fold in the rest in two additions, using gentle movements, until fully combined.

Assembling the mousse dessert

We will prepare it in three layers (mousse, compote, mousse):

1. Fill each Le Creuset ceramic ramekin halfway with the mousse.
2. Add a heaping tablespoon of the red fruit compote in the center.
3. Cover the compote layer with the remaining mousse.
4. Chill in the refrigerator overnight to set properly.

To make the crystallized fruit for decoration

1. Line a tray with parchment paper.
2. Lightly beat the egg white in a bowl. Place the powdered sugar in another bowl.
3. Using a brush, apply a thin layer of egg white to the surface of the red fruits. Then immediately roll them in the powdered sugar.
4. Place the fruits and herbs on the lined tray and repeat the process with the rest.
5. Let them dry in a warm place, uncovered, until the sugar hardens.
6. Once dry, store them in an airtight container at room temperature. Do not refrigerate to prevent moisture buildup.