Baked Cardamom Chocolate Mousse
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Cardamom-infused Chocolate Mousse that’s baked to a soufflé-esque consistency. Serve with good Vanilla Ice Cream.
Ingredients
- 200g Dark Chocolate Chips/Callets (minimum 70% cocoa)
- 150ml Double Cream
- 5 Egg Whites
- 2 Cardamom Pods (toasted and seeds crushed)
Serving suggestion
- 200g Dark Chocolate Chips/Callets (minimum 70% cocoa)
- 150ml Double Cream
- 5 Egg Whites
- 2 Cardamom Pods (toasted and seeds crushed)
- Vanilla Ice Cream
Method
- STEP 1Heat Cream in a small saucepan until just starting to bubble, then remove from heat. Add the crushed Cardamom seeds and allow to cool for 20mins.
- STEP 2Preheat oven to 170C fan.
- STEP 3Return the cream to the hob and gently reheat. In the meantime add Chocolate to a mixing bowl. When just starting to simmer again, pour the Cream through a sieve and into the mixing bowl, then stir until all of the Chocolate has melted. Allow to cool a little.
- STEP 4Whisk Egg Whites to medium peaks and then gradually incorporate into the smooth Chocolate mix by folding-in gently. Make sure there are no patches of Egg White left in the mix.
- STEP 5Portion into ramekins and bake for 15mins. The top should crack and feel slightly hard to touch, with a soft inner. Serve with good quality Vanilla Ice Cream.
