Foolproof classic: chocolate and cardamom mousse

Chocolate mousseMost people never grow tired of chocolate mousse, it’s the kind of dessert that goes “missing” if left overnight in the fridge. I’m adding cardamom to this recipe because I just love the taste, but if you prefer the classic no frills version, just leave out the cardamom and keep the rest of the recipe as is.

Put 4 ramekins or glasses in the fridge to chill while you make the chocolate mousse (this will allow them to chill more easily). Separate 4 eggs and beat the egg yolks in a bowl with 4 tbsp sugar until you get a white and foamy mass. Meanwhile, melt 150 g dark chocolate (you can use milk chocolate as well, but this will make the end result less mouse-like) with the crushed seeds of 3 cardamom pods (optional) in a heatproof bowl over simmering water. Take of the heat and cool for a few minutes, then add to the egg yolks and stir to incorporate. Add a pinch of salt to the egg whites (this will make it easier to whisk them) and whisk until stiff (you have to be able to hold the bowl upside down!). Carefully fold the egg whites into the chocolate mix and divide between your ramekins. Chill in the fridge for at least 4 hours or overnight.

Enjoy while listening to Sugar Sugar by The Archies.

Liked the taste of cardamom? Then you will love a cardamom loaf.

Use up left-over chocolate in chocolate chip cookies, rocky road squares, regular brownies or chocolate and raspberry brownies.  Got chocolate mousse left? Use it to fill your sachertorte.

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2 thoughts on “Foolproof classic: chocolate and cardamom mousse

  1. Pingback: Sunshine on a plate: mango and cardamom panna cotta « Deliciously Sarah

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