Lemon Cream Puffs with White Chocolate and Graham Cracker Crust Recipe
Introduction
These Lemon Cream Puffs are a delightful blend of tangy lemon and creamy sweetness, nestled inside a crisp chocolate shell with a graham cracker crust. Perfect for a refreshing dessert, they combine light mousse with bursts of lemon curd for a truly irresistible treat.
Ingredients
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/2 cup heavy whipping cream
- 1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
- 1 tbsp powdered sugar
- 1/2 tsp lemon extract
- 1/4 cup lemon curd
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
Instructions
- Step 1: Mix graham cracker crumbs, melted butter, and sugar together. Press this mixture into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes to set.
- Step 2: In a bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract until combined. Chill the mousse mixture for 10 to 15 minutes.
- Step 3: Melt the white chocolate or candy melts. If using white chocolate, add yellow food coloring to achieve a bright lemony color. Using a spoon or brush, coat the inside of each mold cavity evenly with the melted chocolate. Chill until the coating is set.
- Step 4: Pipe the lemon mousse into each mold cavity, filling halfway. Add a small spoonful of lemon curd in the center of the mousse. Top with more mousse to fill the molds completely.
- Step 5: Seal each filled mold with the graham cracker crust base, pressing gently to secure.
- Step 6: Freeze the molds for at least 4 hours or until the cream puffs are fully set and firm.
- Step 7: Carefully unmold the cream puffs and let them thaw for 10 to 15 minutes before serving to soften slightly.
Tips & Variations
- For a dairy-free option, substitute coconut cream for heavy whipping cream and use dairy-free yogurt.
- If lemon Greek yogurt is unavailable, mix lemon curd with plain whipped cream to achieve a similar flavor and texture.
- Try different fruit curds like raspberry or passion fruit for a unique twist.
- Use a silicone mold for easier unmolding and a smoother chocolate shell.
Storage
Store the finished lemon cream puffs in an airtight container in the freezer for up to one week. To serve, thaw them in the refrigerator for about 30 minutes or at room temperature for 10 to 15 minutes until soft but still chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a store-bought lemon curd?
Yes, store-bought lemon curd works perfectly in this recipe and saves time. Just ensure it’s smooth and well blended when folding into the mousse or adding to the filling.
How do I prevent the chocolate shell from cracking?
Make sure to chill the chocolate coating thoroughly before filling the molds, and avoid overfilling. Use a gentle hand when unmolding the cream puffs to keep the shell intact.
PrintLemon Cream Puffs with White Chocolate and Graham Cracker Crust Recipe
These Lemon Cream Puffs are a delightful no-bake dessert featuring a crunchy graham cracker crust, a light and tangy lemon mousse made with Greek yogurt and whipped cream, and a smooth white chocolate shell tinted sunny yellow. Perfect for summer gatherings or a refreshing treat, they combine creamy, citrusy layers sealed in a sweet, crisp chocolate coating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 cream puffs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Filling
- 1/2 cup heavy whipping cream
- 1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
- 1 tbsp powdered sugar
- 1/2 tsp lemon extract
- 1/4 cup lemon curd
Chocolate Shell
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of your mold cavities to create a crust base. Place the molds in the freezer for 10 minutes to set.
- Make the lemon mousse: In a mixing bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract to combine evenly. Chill this mixture in the refrigerator for 10 to 15 minutes to firm up slightly.
- Create the chocolate shells: Melt the white chocolate or yellow candy melts using a double boiler or microwave in intervals. If using white chocolate, add yellow food coloring to achieve a bright lemon hue. Using a spoon or brush, coat the inside of each mold cavity evenly with the melted chocolate. Place the molds in the refrigerator to allow the shells to fully set.
- Assemble the mousse and lemon curd layer: Pipe or spoon the lemon mousse into each chocolate-coated mold cavity until reaching halfway full. Add a small spoonful of lemon curd into the center of the mousse in each mold. Then top off with more mousse to fill the mold almost to the top.
- Seal with crust: Press the previously prepared graham cracker crust base gently on top of the mousse filling to seal the cream puffs.
- Freeze to set: Place the assembled molds in the freezer for at least 4 hours, or until fully firm and set.
- Unmold and serve: Carefully remove the lemon cream puffs from the molds. Let them thaw at room temperature for 10 to 15 minutes before serving for the best texture and flavor.
Notes
- For best results, use a flexible silicone mold to easily unmold the cream puffs.
- If lemon Greek yogurt is not available, combine lemon curd with whipped cream as a substitute for the filling.
- Adjust sweetness by modifying powdered sugar in the mousse or sugar in the crust according to taste.
- Store any leftovers in the freezer to maintain texture and freshness.
- Use fresh lemon extract for the brightest lemon flavor.
Keywords: Lemon cream puffs, no-bake dessert, lemon mousse, graham cracker crust, white chocolate shell, lemon curd dessert, easy summer dessert
