Elderflower Mousse

My dear colleague Christian got me these cute little Amuse-Bouche-cups as a surprise. Obviously, I had to make it up to him with at least some of them in status "filled"!

Since I still had some elderflower syrup at home which I'd made myself (I'll write down the recipe when there are elder flowers to be picked again), I thought it was a very nice dessert for the beginning of spring or what at least feels like it... :-)

Ingredients for 18 servings: 
200 g white chocolate
1,5 sheets of gelatin
200 ml whipping cream
1 pinch corn starch
2 eggs
120 ml elderflower syrup
some vanilla mark
some ground pepper

Nutritional value: 126 kcal/528kJ per serving

Melt the chocolate, soak the gelatin in cold water, wring out and heat lightly until fluid. I use the microwave oven for melting both chocolate and gelatin. Whip the cream. 
Beat the eggs and the starch in a bain-marie, pour in the elderflower syrup and continue beating the mixture.
Mix the chocolate and the seasons with the eggs, finally carefully mix in the whipped cream. 

Put into the fridge for 4 hours, then the mousse can be served. Since I wanted to serve the mousse out of the Amuse-Bouche cups, I filled it into a piping bag (the recipe yields exactly one piping bag full) and piped it into 18 of the tiny cups.

While I did that, I washed my hands in very cold water several times, such that the warmth of my hands didn't make the mousse too runny.

Decorate the cups, e.g., with some strips of organic orange peel, and put back into the fridge.

As the mousse is rather sweet, the small portions are a good way to serve it. If you like it less sweet, try mixing in some yoghurt!


  1. Nice, can't wait to try this recipe... And cool "cups" - could have been a nice little twist to tilt them while they set, so that the mousse follows the line the edge makes...

  2. Thanks, and yes, that's a great idea, I didn't think of that! Have you tried it yet?