Chocolate, coffee and cardamom mousse

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.

Comments                        add a 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!

Ingredients

130g plain chocolate, plus extra for grating
85ml cold strong 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

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Great discounts on cookware
Afternoon tea, curry cookery courses and more!