White choc & cardamom mousses

White choc & cardamom mousses

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

Serves 4

These sophisticated mousses are a breeze to make and a great dinner party dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
637
protein
5g
carbs
31g
fat
56g
saturates
32g
fibre
0g
sugar
30g
salt
0.18g

Ingredients

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

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Method

  1. Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.
  2. Keep one square of chocolate aside and melt the rest gently in a large bowl over a pan of barely simmering water. Strain in the cream, then beat with an electric whisk for a couple of mins to thicken slightly. Pour into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Very finely grate over the reserved square of white chocolate to serve.

Recipe from Good Food magazine, April 2011

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Comments

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JenniS4191's picture

Made this for a dinner party. I used 18 cardamom pods for this recipe, to counterbalance the sweetness of the chocolate. Everyone enjoyed & commented on how lovely it was.

Served with strawberry & balsamic ice cream - double yum if you don't look at the calories!!

jazzy56472's picture
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I myself am not too keen on Cardamom pods and the flavour they add to food. But after making this dish and it being mixed with chocolate I have to say it was absolutely delicious and I am sure to be making this again for other friends and family. :')

shilpadalal's picture
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My daughter and I loved this recipe. It was delicious, and the cardamom gave it a very delicate flavor. It is very rich so I would serve them in small glasses.

imicola's picture
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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!

seraphina's picture
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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!!

seraphina's picture
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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.

jenjoechris's picture

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

classicmum's picture
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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!

eleanormayo's picture
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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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