White Chocolate Mousse for Easter

These pots of white chocolate mousse with layers of crumbly biscuit and lemon curd are suitable for any time of year but when topped with a few mini eggs they make the ideal easy Easter dessert recipe to have to hand.

I’m sneaking in a little treat for Easter today. These soft and creamy pots of white chocolate mousse have been a while in the making since I just missed getting them ready in time for Easter last year. Almost a full year later, I found myself making them again to reacquaint myself with the flavours and bag some photos. #lifeisgood

Inside of each pot lies a crunchy layer of buttery biscuit crumbs, a fresh & tangy layer of Vanilla Lemon Curd and a generous serving of creamy, soft, white chocolate mousse. Truthfully, these dessert pots are suitable for any time of year, but when topped with a few Mini Eggs they make the ideal Easter dessert.

What’s the Mousse Like?

The white chocolate mousse at the heart of this easy Easter dessert recipe is extremely pillowy and soft. It is agreeably decadent, rather voluptuous and much more yielding than the average mousse.

Granted, it’s still a little bubbly, but I wouldn’t want anybody hankering after a firmer set mousse to be disappointed. It is soft. Beautifully soft.

Why You Should Try These Dessert Pots

These white chocolate dessert pots are quick and easy to make and require no baking. They can be made in advance and topped with decorations of your choice just before serving, whatever the occasion. But in my opinion, Easter definitely calls for Mini Eggs.

The mousse provides a lovely flavour contrast to the tangy lemon curd whilst its soft & creamy texture is the ideal partner for the buttery, crunchy biscuit base. Similarly, the crisp sugar shell surrounding those Mini eggs is a welcome foil to the creamy aspects of this dessert too.

Storebought or Homemade Lemon Curd?

One positive of this easy Easter dessert recipe sitting in my files for 12 months is that over the course of the year I had time to monkey around with my base recipe.

In my initial recipe, I used regular storebought lemon curd and there was nothing wrong with that at all.

But with time on my hands to play around, I got swayed by the notion of tempering that bright, zesty lemon hit with creamy vanilla. It ties in with the white chocolate wonderfully well. And, since I’ve yet to see vanilla lemon curd available at the supermarket, my idea gave me the push I needed to get on and make my own curd.

If you fancy a change too, click through for the recipe for my Vanilla Lemon Curd – it’s small batch and ready in 15 minutes.

What Else Can I use to Decorate These Dessert Pots?

If it’s not Easter there are plenty of alternative toppings for these delightful desserts:

• grated milk chocolate
• crushed biscuits
• candied lemon peel
• blueberries or raspberries
• colourful sprinkles
• Raffaello chocolates

Take your pick depending on your latest whim and enjoy this dessert year-round.

Find More Dessert Pot Recipes:

• Baileys mocha mousse
• Triple layer coffee, caramel & chocolate pots
• Sherry affogato with raisins &prunes
• Prosecco truffle pots