Ready, Set, Weekend with The Garden of Eatin'

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Anyone have some leftover chocolate bunnies laying around the house after Easter? I received this one from a work colleague who knew that I would put it to good use…..and that I did. Ever heard of pulling a Rabbit out of a hat? How about pulling a mousse out of a Rabbit? Leave that magic trick to me and read on.

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Although this post started out quite innocently, after photographing the steps, it seems that a sinister side of me has come forth…..or more like Dexter paid a visit to thegardenofeatin set. I apologize in advance to those who may find these pictures too graphic. Hide your children. Poor Mr. Wabbit. Ready?

Here goes……

White Chocolate Lemon Mousse

12 ounces White Chocolate, chopped – You can use any good quality white chocolate OR a bunny! 1½ cups heavy cream, divided 1 tsp lemon zest - optional Garnish – Berries and shaved chocolate

In a small saucepan, heat ¾ cup of the cream on medium heat. Heat just until bubbly but do not bring to a boil.

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Turn off the heat and add the chopped chocolate. Stir until the chocolate is melted and the cream and chocolate are glossy and combined. Set aside and allow to cool to room temperature. With an electric mixer using the whisk attachment or a hand mixer, beat the other ¾ cup cream on high until soft peaks form. Once the chocolate mixture is cool, fold it into the whipped cream using the paddle attachment or a wooden spoon. Place in ceramic ramekins and refrigerate for at least 2 hours, or if you just can’t wait (like me) place in freezer for 15 minutes. Garnish with fresh berries and additional grated chocolate. Serve up your old bunny who is now a mousse and enjoy! See you next week! debi @thegardenofeatin XO

RecipesDebi TraubComment