White Chocolate Crémeux with Mango and Elderflower

An elegant dessert where creamy white chocolate meets tropical mango and delicate elderflower. The combination creates a beautiful balance of sweetness, freshness, and floral notes.

Recipe (Serves about 6)

Ingredients

White Chocolate Crémeux

• 200 g white chocolate (preferably high quality, around 30–35% cocoa butter)

• 2 ½ dl heavy cream (1 cup)

• 1 dl milk (½ cup)

• 3 egg yolks

• 25 g sugar (2 tbsp)

• 1 pinch of salt

• 1 tsp fresh lemon juice

Mango & Elderflower Compote

• 2 ripe mangoes (about 350 g mango flesh)

• 3 tbsp concentrated elderflower cordial

• 1 tbsp sugar (adjust depending on mango sweetness)

• 1 tsp fresh lime juice

• 1 tsp finely grated lime zest

Garnish (optional but recommended)

• Small cubes of fresh mango

• Fresh elderflowers or mint leaves

• White chocolate crumble or crushed digestive biscuits

Instructions

1. White Chocolate Crémeux

1. Finely chop the white chocolate and place it in a bowl.

2. Heat the cream and milk in a saucepan until steaming, but do not boil.

3. In a separate bowl, whisk together the egg yolks and sugar.

4. Slowly pour the warm cream mixture over the egg yolks while whisking.

5. Return the mixture to the saucepan and cook gently while stirring until it reaches 82–84°C (180–183°F) and slightly thickens.

6. Pour the hot custard over the chopped white chocolate.

7. Let it sit for about 30 seconds, then blend until smooth using an immersion blender.

8. Add the salt and lemon juice and blend briefly again.

9. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours, preferably overnight.

2. Mango & Elderflower Compote

1. Cut the mango into small cubes.

2. Place them in a saucepan with the elderflower cordial, sugar, lime juice, and lime zest.

3. Simmer gently for 3–4 minutes until slightly jammy but still fresh and vibrant.

4. Let cool completely.

Serving

Simple serving

1. Spoon some mango and elderflower compote into the bottom of a glass or small bowl.

2. Pipe or spoon the white chocolate crémeux on top.

3. Finish with fresh mango cubes and a little crumble for texture.

Restaurant-style plating

For a more refined presentation:

• Spoon the mango and elderflower compote onto a plate.

• Pipe small quenelles or elegant dots of crémeux on top.

• Add fresh mango cubes, elderflowers, and a crunchy element (such as biscuit crumble or toasted white chocolate).

• Finish with a little lime zest or a few drops of lime juice for extra freshness.

💡 Texture tip:
Adding a crunchy element like crumble, meringue, or caramelized nuts greatly enhances the dessert by adding contrast.

Drink Pairings

Dessert wine

• Moscato d’Asti – lightly sparkling, floral, and fruity. It pairs beautifully with the elderflower notes.

• Sauternes – richer and more luxurious, with honeyed notes that complement the white chocolate.

Champagne

• Demi-sec Champagne works very well thanks to its slight sweetness balanced with bright acidity.

Non-alcoholic options

• Elderflower lemonade with lime

• Mango and passion fruit soda

✅ Chef’s tip:
This white chocolate crémeux is also excellent as a filling for cakes, tartlets, or plated desserts, and pairs particularly well with flavors like coconut, pistachio, or lime.