White choc & cardamom mousses
- Sarah Cook
Save recipe
Serves 4
Easy
Prep: 30 mins
Cook: 10 mins
Plus chilling
A star rating of 3.4 out of 5.12 ratingsRate
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These sophisticated mousses are a breeze to make and a great dinner party dessert
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Cinnamon shortbread
A star rating of 3.3 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300ml pot double cream
-
10 cardamom pods
bashed
-
200g bar white chocolate
broken into chunks
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Nutrition: per serving
-
kcal637
-
fat56g
-
saturates32g
-
carbs31g
-
sugars30g
-
fibre0g
-
protein5g
-
salt0.18g
low
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Method
-
step 1
Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.
-
step 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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A star rating of 3.4 out of 5.12 ratings
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