A great dinner party dessert, this velvety white chocolate mousse features a touch of sophistication by the addition of cardamom. The cardamom seeds in this mousse are an acquired taste and can be left out if you prefer.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
- 3 cardamom pods
- 100g white chocolate
- 1 large egg
- 25ml caster sugar
- 125ml cream, whipped
TO SERVE
- 125ml cream, whipped
- Fresh raspberries
- Icing sugar, for dusting
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Method
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1Hold a cardamom pod over a pestle and mortar and gently squeeze the pod between your thumb and forefinger to crack it open. If the pod is green and difficult to crack, place it into your mortar and gently crush it open with the pestle. Crush the seeds with the heavier, rounded end of the pestle. A firm, slow grinding motion is all that is needed to pulverize the seeds.
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2Break the chocolate into pieces and place together with the crushed cardamom seeds in a heatproof bowl over a pan of simmering water. Don’t let the bowl touch the water. Stir until melted. Remove and leave to cool slightly.
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3Beat the egg and sugar in a mixing bowl until pale and thick. Fold in the cooled chocolate until combined.
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4Use a large metal spoon to carefully fold in the whipped cream.
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5Spoon the mousse into two heart ramekins and chill in the fridge for at least 2 hours.
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6Top the mousse with whipped cream and decorate with fresh raspberries and a dusting of icing sugar.
