White choc & cardamom mousses

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• Belkey

  12 March 2011

  Belkey rated and commented on this recipe

  

  I love cardamom and often find that recipes that leave it to infuse either need more time than stated or more cardamom, so being short of time I opted for 15 pods and also crushed some seeds to add to the strained mixture. The end result was suitably cardamomy, but just not "wow" enough! Was very dense and not really a mousse, just an incredibly rich pot of chocolate and I personally think that white chocolate is too sweet to carry it off, just ends up being a bit sickly.....

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• classicmum

  11 April 2011

  classicmum rated and commented on this recipe

  

  This tasted absolutely fantastic - but it really wasn't a mousse. My dinner party guests described more as a chocolate pot. I had doubled the quantities and wonder if that had any effect? I served it with some crunchy lemon biscuits for a bit more texture. Would probably make it again, but wouldn't sell it as a mousse!

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• jen

  08 June 2011

  jen commented on this recipe

  My son wants to do this in Food Tech at school, but it's not clear in the recipe at what point you remove the cardamoms. I presume you do, as otherwise the 'mousse' would be very bitty and it looks perfectly smooth in the picture. Any thoughts before tomorrow's class??? thanks

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• Rachael

  09 June 2011

  Rachael rated and commented on this recipe

  

  I agree with all the above comments. This ended up as a sort of rich chocolate custard. I served it in tiny pots with a chilli chocolate disc as part of a three chocolate spiced dessert with the earl grey torte. Having said that my guests seemed to enjoy it and there was none left. Very very sweet and serve it in tiny portions I would say.

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• Rachael

  09 June 2011

  Rachael commented on this recipe

  Jen, might be too late but you strain out the cardaomoms when you have scalded the cream, before it goes into the white choc mix. Good luck with it, how lovely to see a boy cooking something like this!!

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• Nicola

  21 November 2011

  Nicola rated and commented on this recipe

  

  Not a mousse, more a gooey chocolate pot, but utterly delicious! It's pretty rich (obviously) so you don't need too much - I trebled the recipe and got about 20 portions out of it (served with shortbread). Everyone loved it. The cardamom is not very strong, but you can definitely tell it is there - if you wanted more of a cardamom flavour, just add more caradamoms!

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http://www.bbcgoodfood.com/recipes/1161647/

http://www.bbcgoodfood.com/recipes/1161647/

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Ingredients

• 300ml pot double cream
• 10 cardamom pods , bashed
• 200g bar white chocolate , broken into chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 10 mins

Ingredients

• 300ml pot double cream
• 10 cardamom pods , bashed
• 200g bar white chocolate , broken into chunks

PER SERVING

637 kcalories, protein 5g, carbohydrate 31g, fat 56 g, saturated fat 32g, fibre 0g, sugar 30g, salt 0.18 g

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