Goat Cheese Mousse Bites Recipe

Prep Time Cook Time Serves
15m Makes approximately 10 cornets

This mousse is quite versatile and can be used as a filling or topping for a variety of things. If you can find mini ready made cornets, try that. Otherwise you can use ready made or homemade profiteroles or homemade crostini. The mousse is really the star attraction so don’t fret about what carb it is on.


For the mousse:
  • 5 ounces soft goat cheese
  • 2 tablespoons crème fraiche (can also substitute sour cream)
  • Salt and white pepper to taste
  • Ready made wafer cornets, profiteroles or homemade crostini for serving
For optional garnish (choose any of the below):
  • Black olive tapenade
  • Lemon zest
  • Chopped thyme
  • Chopped dill
  • Cayenne pepper
  • Crushed pink peppercorns


In a small food processor, pulse together the goat cheese and the crème fraiche until smooth. Season with salt and white pepper as desired. Cover with cling film and keep in the fridge until ready to use. This will store in the fridge for up to two days.

When ready to assemble, I recommend using a disposable piping bag with a star nozzle. This is an easy and pretty way to get the mousse into the small cornets and also looks nice if you chose to serve the mousse on a crostini. Pipe the mousse into or onto the cornet/profiterole/crostini. Top with garnish of your choice, if desired.

It is best to serve within 30 minutes of making as the cornet/profiterole/crostini will start to soften from the moisture of the mousse. To present them, I like to stand the cornets up in a bowl of red lentils. The colors work great and the lentils hold the cornets upright.

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