Chocolate and cardamom mousse recipe

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Who doesn’t love the indulgence of a dark, simple and rich alchemy of chocolate and eggs? The chocolate and cardamom mouse is a sheer delight when it comes to brown fantasies equipped with the ecstasy of dark chocolate, cardamom, cream, and eggs.


4 pods of cardamom

4 separated eggs into yolk and whites

100 ml whipping cream

200g of rich quality dark chocolate


Toast the dry cardamom pods in a dry pan over high heat for about a minute. Then, ground them into powder using blender or mortar.

Melt the chocolate by placing it in a pot or heatproof bowl over a pot of boiling water. Don’t allow the base of the vessel to touch the pot.

While the chocolate melts, whip the cream and egg whites separately to get a smooth texture. When the chocolate is melted, quickly remove the vessel and add the grounded cardamom.

Promptly add in the egg yolks and then mix in the whipped cream. Cover the mixture by adding the egg white. Make sure that you don’t knock the air out until a fully incorporated mousse is prepared.

Serve and enjoy!