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A slice of chocolate, coconut & cardamom fridge mousse cake

Chocolate, coconut & cardamom fridge mousse cake

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  • Preparation and cooking time
    • Prep:
    • Plus at least 3 hrs chilling
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal602
fat42g
saturates27g
carbs44g
sugars22g
fibre6g
protein8g
salt0.3g
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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

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.

Goes well with

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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