Chocolate cardamom mousse recipe
A sweet Persian mousse with cardamom and pistachios.
Ingredients
- 200 g roughly chopped dark chocolate (70% cocoa solids)
- 6 eggs separated
- 200 ml double cream
- 1 tbsp caster sugar
- 20 green cardamom pods, bashed, husks removed and seeds ground to fine powder
- 7.1 oz roughly chopped dark chocolate (70% cocoa solids)
- 6 eggs separated
- 7 fl oz double cream
- 1 tbsp caster sugar
- 20 green cardamom pods, bashed, husks removed and seeds ground to fine powder
- 7.1 oz roughly chopped dark chocolate (70% cocoa solids)
- 6 eggs separated
- 0.8 cup double cream
- 1 tbsp caster sugar
- 20 green cardamom pods, bashed, husks removed and seeds ground to fine powder
- 10 pistachios, roughly chopped
- 10 pistachios, roughly chopped
- 10 pistachios, roughly chopped
Details
- Cuisine: Middle Eastern
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Melt the chocolate in a heatproof bowl over pan of simmering water and cook until the chocolate has turned silky and shiny.
- Remove from the heat and add 4 egg yolks, beating well. In another bowl, whip the cream until it peaks and gently fold into the chocolate until it disappears.
- Beat the six egg whites in a separate bowl until they form soft snowy peaks and quickly beat in the sugar. Carefully mix half into the chocolate, once it’s been completely assimilated, add the remaining half.
- Doing it this way will loosen the mousse and keep it light. Finally drop in the cardamom powder and stir well.
- Pour into glasses and refrigerate for at least an hour. Remove an hour before serving and sprinkle the crushed pistachios on top.
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