A slice of chocolate, coconut & cardamom fridge mousse cake

Chocolate, coconut & cardamom fridge mousse cake

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(1 ratings)

Prep: 20 mins Plus at least 3 hrs chilling


Serves 6-8

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (8)

  • kcal602
  • fat42g
  • saturates27g
  • carbs44g
  • sugars22g
  • fibre6g
  • protein8g
  • salt0.3g
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  • 400g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 150g shortbread, broken into bite-sized pieces
  • 80g glacé cherries


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

  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.

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