Fresh Yuzu & Lemon Mousse Chocolates

Have you ever wondered how to make a professional fruit mousse? See how simple ingredients turn into these beautiful, refreshing lemon desserts. 00:00 Yuzu and Lemon mousse chocolates 00:31 Lemon curd 02:15 Yuzu layer 04:08 Vanilla mousse 05:20 Molding and assembly 06:26 Chocolate glaze 07:42 The reveal Recipe & Directions Lemon curd 120g fresh lemon juice 100g sugar (adjust based on how tart you like it) 2 whole eggs + 2 egg yolks 1/2 tsp gelatin bloomed in 1 tsp water Whisk the eggs, sugar, and lemon juice together in a heatproof bowl. Cook over a water bath, stirring constantly, until it thickens. Do not exceed 82°C. Remove from the heat and stir in the bloomed gelatin. Fill the core molds or sheet pan. Yuzu filling 100g yuzu jam 1/2 tsp gelatin bloomed in 1 tsp water Heat the yuzu jam in the microwave to 50–60°C and stir in the bloomed gelatin. Pour this as the next layer in the core mold or sheet pan. Freeze the core layers for at least 2 hours. Mousse filling 240g heavy cream 60g milk 25g sugar vanilla 1 tsp gelatin bloomed in 2 tsp cold water Warm up the milk with the sugar and vanilla until everything is dissolved. Remove from the heat and add the bloomed gelatin. Cool down to room temperature. Whip the heavy cream until it forms soft peaks, then slowly fold in the cooled milk mixture. Fill each lemon mold halfway, then place the frozen core in the middle. Add the remaining whipped cream on top to enclose the core. Freeze for at least 4 hours or overnight. Glacage 150g white chocolate 100g cocoa butter 1/4 tsp turmeric Melt the chocolate and cocoa butter together, then mix in the turmeric until the color is uniform. Cool down to under 35°C. Use a bamboo skewer to hold the frozen mousse dessert and dip it into the chocolate. 🐈 Say hello! If you enjoyed this video or have questions about the process, let me know in the comments! :) To support the creation of these videos, some of the links below are affiliate links. This means that if you choose to make a purchase, I may earn a small commission as an Amazon Associate. This comes at no extra cost to you and helps me continue to share these chocolate journeys. Thank you for your support 💗 Lemon mold: https://amzn.to/4aA1efC Cocoa butter: https://amzn.to/4tEDOMw 🎧 Music from Epidemic Sound #chocolate #mousse #tempering #baking #satisfying