White choc & cardamom mousses

White choc & cardamom mousses

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(8 ratings)

Prep: 30 mins Cook: 10 mins Plus chilling


Serves 4
These sophisticated mousses are a breeze to make and a great dinner party dessert

Nutrition and extra info

Nutrition: per serving

  • kcal637
  • fat56g
  • saturates32g
  • carbs31g
  • sugars30g
  • fibre0g
  • protein5g
  • salt0.18g
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  • 300ml pot double cream
  • 10 cardamom pods, bashed
  • 200g bar white chocolate, broken into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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.

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Comments, questions and tips

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11th Apr, 2011
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!
12th Mar, 2011
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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