Sprinkle gelatine over lemon juice in a small microwaveable bowl.

Let stand for 5 minutes to soften.

Microwave chopped white chocolate in a microwaveable bowl on HIGH for 45 seconds.

Stir until the chocolate is completely melted; set aside.

Microwave the gelatine mixture for 1 minute.

Stir until the gelatine is completely dissolved.

Set aside the gelatine mixture.

In a small bowl, beat whipping cream with a mixer on high speed until stiff peaks form; set aside.

In a large bowl, beat Neufchatel cheese with a mixer until creamy.

Add sugar and lemon zest to the Neufchatel cheese; mix well.

Blend in the dissolved gelatine and melted chocolate to the Neufchatel mixture.

Gently stir in the whipped cream.

Pour the mousse into 12 individual dessert dishes.

Refrigerate for 3 hours or until firm.