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Chocolate, coffee and cardamom mousse
- Prep time:
- 15 mins, plus chilling time
- Cook time:
- 3 mins
- Serves:
- 4
Try Ainsley Harriott's rich, light and fluffy mousse - use chocolate with a minimum of 50% cocoa solids for best results
Ingredients
- 130 g dark chocolate, plus extra for grating
- 85ml coldstrong black coffee, (espresso is great)
- 2 cardamom pods, husks discarded and seeds lightly crushed
- 2 Eggs, separated
- 2 tbsp caster sugar
- Crème fraîche, and grated chocolate, to serve
Method
1. Place 4 x 120ml ramekins or serving glasses in the fridge; this will help the mousses to set quickly.2. Break the chocolate into chunks, then put in a large heatproof bowl with the coffee and cardamom seeds. Set over a pan of simmering water for about 3 minutes until the chocolate has melted, stirring occasionally with a wooden spoon and making sure that the bowl is not touching the hot water. Remove from the heat and set aside to cool slightly.
3. Once the chocolate has cooled for a few minutes, beat in the egg yolks one at a time, using a wooden spoon. Place the egg whites in a separate bowl and, using a balloon whisk or an electric beater, whisk to soft peaks. Tip the sugar into the stiff whites and continue to whisk until the mixture is glossy and meringue-like.
4. Stir a spoonful of the whites into the melted chocolate - this helps to loosen the mixture - then carefully and lightly fold in the rest of the meringue. Spoon the mixture into the chilled ramekins or glasses and chill for at least 40 minutes (or up to 2 hours if time allows). Serve on plates with a good dollop of crème fraîche topped with a little grated chocolate, if liked.










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Latest Comment
did this last night, it was very tasty, reckon you could use only 1 cardamon pod and still get a taste of the flavour. Also I only used 100g of chocolate and it was still quite rich!