Description
An exquisite no-bake dessert that combines creamy lemon mousse, a buttery crust, and a crunchy candy shell for a delightful experience.
Ingredients
- Graham cracker crumbs
- Melted butter
- Sugar
- Heavy whipping cream
- Lemon Greek yogurt (or lemon curd mixed with whipped cream)
- Powdered sugar
- Lemon extract
- Lemon curd (store-bought or homemade)
- White chocolate or yellow candy melts
- Yellow food coloring (optional, if using white chocolate)
- Silicone mold (cone or swirl-shaped recommended)
Instructions
- Begin by creating the base for your Lemon Cream Puffs. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles moist sand. This mixture will form the sturdy bottom layer of your dessert. Use your fingers or the back of a spoon to press this mixture firmly into the bottom of each cavity in your silicone mold, ensuring an even layer. Once completed, place the molds in the freezer for about 10 minutes to allow the crust to set properly.
- While the crust is setting, it’s time to whip up your lemon mousse. Pour the heavy whipping cream into a mixing bowl. Using an electric whisk or manual whisk, beat the cream until soft peaks form. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract, combining until smooth and fluffy. This process will create an airy filling that will elevate your cream puffs. Refrigerate the mousse for about 10 to 15 minutes to allow it to firm subtly.
- For the stunning outer shell, melt your white chocolate or yellow candy melts in a microwave-safe bowl. If you’re using white chocolate and wish to have a vibrant yellow color, stir in the yellow food coloring until you achieve your desired shade. Using a spoon or brush, carefully coat the inside of each cavity in the silicone mold with the melted chocolate mixture, ensuring an even layer. Place the molds in the refrigerator until the coating hardens completely.
- Once the chocolate shell is set, it’s time to assemble your Lemon Cream Puffs. Start by piping a layer of the chilled lemon mousse into each chocolate-lined cavity, filling them halfway. Next, scoop a generous spoonful of lemon curd and drop it in the center of the mousse; this will provide a burst of tangy flavor. Add more mousse on top until it fills the mold, leaving just enough space to seal with the frozen graham crust.
- After layering the mousse and lemon curd, gently press the frozen graham cracker crust on top of the filled molds, ensuring a tight seal. Return the molds to the freezer and allow them to set for at least 4 hours, or until solid. This step is crucial for achieving the perfect bite when you eventually serve your delicious cream puffs.
- Once fully set, remove the Lemon Cream Puffs from the mold. Allow them to thaw at room temperature for 10 to 15 minutes before serving. This brief thawing period will soften the dessert slightly and enhance the flavor experience. Serve them chilled and watch the delight on everyone’s faces as they enjoy this no-bake wonder.
Notes
Store any leftovers in an airtight container in the freezer to maintain their texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 210 kcal
- Sodium: 50 mg
- Protein: 4 g