White Vanilla Chocolate mousse in an egg

Fructose-free, lactose-free, low FODMAP and the perfect Easter dessert. Fluffy, light mousse made from vanilla and white chocolate in a crunchy chocolate coating and a fruity yolk. An absolute highlight in terms of taste and appearance.

Preparation time: ca. 90 min.
Resting time: 3 h
Difficulty: middle
Quantity: 6 portions (depending on balloon size)



  1. First, make the chocolate shells by melting the organic dark or milk chocolate while stirring. Then form the base of the eggs by placing 6 dollups of 2 tablespoons of chocolate on a large, flat plate and let it chill. Leave the remaing melted chocolate aside to use later. While the bases harden, blow up the balloons. They should be about 3 in. diameter to make 6 servings. If you want less desserts in larger portions, make the balloons larger. Remove the plate with the hardened chocolate from the refrigerator. Dip the balloons into the remaining melted chocolate, let the excess chocolate drip off and place it carefully on the chocolate base. Hold in place until the chocolate starts to set and the balloon stands straight on its own. If the pot with the melted chocolate isn't wide or deep enough, you can also use a spoon to cover the balloon with chocolate.
  2. Once the chocolate has hardened, pop the balloons and remove them from the chocolate shells. Keep the chocolate egg shells in the fridge until you are ready to fill.
  3. Next, separate the eggs and beat the egg whites with 2 tablespoons Organic Corn Sugar and a pinch of salt. Set aside (preferably chilled).
  4. Soak the gelatine in cold water.
  5. While the gelatin is soaking, whip ¼ cup of the lactose-free cream and set aside.
  6. Then warm the remainig ½ cup and 1 tbsp whipping cream to melt in the Organic White Chocolate while stirring. Set aside.
  7. Now, combine the egg yolks, Organic Vanilla Sugar packet, and 2 tbsp Organic Corn Sugar in a metal bowl over a water bath and lightly beat with a whisk. Continue whisking until the mixture is hot (about 175 °F). Stir in the squeezed out gelatine and the melted white chocolate cream. Remove from the water bath. Next, fold in half of the beaten egg whites and slowly add the whipped cream. Now carefully work in the remaining egg white and fill the prepared chocolate "shells."
  8. Chill the mousse for about 3 hours. Immediately before serving, place a teaspoon of the Papaya Spread or Organic Sea Buckthorn Spread in the middle of the mousse to make a "yolk."

Have fun with this! We hope you enjoy creating this recipe and have a Happy Easter!

Tip: To make it easier for yourself when dipping the balloons, you can use more chocolate. Simply pour any extra into a mold or onto aluminum foil and let cool. The chocolate can be reused as usual.