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Chocolate, coconut & cardamom fridge mousse cake

A slice of chocolate, coconut & cardamom fridge mousse cake

Chocolate, coconut & cardamom fridge mousse cake

Name: Chocolate, coconut & cardamom fridge mousse cake
Prep time: 20 min
Total time: 20 min
Yield: Serves 6-8
Ingredients: 400g dark chocolate; 8 cardamom pods seeds ground to a powder using a pestle and mortar; 120g double cream; 200g natural yogurt; 160g coconut cream; 50ml strong black coffee cooled; 3 tbsp maple syrup; 150g shortbread broken into bite-sized pieces; 80g glacé cherries

Rosie Birkett

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Serves 6-8

Easy

Prep: 20 mins

Plus at least 3 hrs chilling

A star rating of 5 out of 5.2 ratingsRate

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Try this easy ‘mix it up and bung it in the fridge’ dessert. The combination of chocolate, coconut and cardamom is such a winner for a summertime pudding

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g dark chocolate
8 cardamom pods

seeds ground to a powder using a pestle and mortar
120g double cream
200g natural yogurt
160g coconut cream
50ml strong black coffee

cooled
3 tbsp maple syrup
150g shortbread

broken into bite-sized pieces
80g glacé cherries

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Nutrition: Per serving (8)

kcal602
fat42g
saturates27g
carbs44g
sugars22g
fibre6g
protein8g
salt0.3g

Method

step 1

Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally until smooth. Stir in the ground cardamom.
step 2

Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don’t worry). Fold through the chocolate until well incorporated (this may take a couple of mins – I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.

Recipe from Good Food magazine, May 2018

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A star rating of 5 out of 5.2 ratings

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