I made this for dessert for our Easter Sunday feast. Yes, it has taken me a month and a half to post it, but better late than never! It was to die for. The chocolate was so rich. I used O’Connaill’s organic chocolate, which is made in Co. Cork. The smell of the chocolate alone was enough to send me into a cocoa coma.
The chocolate really acted as a launch pad for the floral-citrus flavours of the cardamom. This spice changed the mousse into a luxury, which was sinfully delicious. I loved crushing the cardamom pods in the mortar, releasing the smell throughout the kitchen. The kids loved sticking their noses in to experience this new smell.
I poured the mousse into little Moroccan tea glasses. It was great because I could prepare it and put them in the fridge the day before. This saved on time the next day amidst the frenzy of cooking three other courses.
Chocolate & Cardamom Mousse
2oog good-quality dark chocolate (minimum 70% cocoa solids)
100ml single cream
4 eggs, separated
1 teaspoon caster sugar
half teaspoon cardamom seeds
(this serves 4 people)
Break the chocolate into a glass bowel suspended over a saucepan of simmering water. Stir often to make sure that no lumps form.
Remove from the heat and stir in the cream, egg yolks, sugar and cardamom seeds.
In a clean bowl, whisk the egg whites until they form stiff peaks.
Fold the whisked eggs into the chocolate mixture.
Pour the chocolate mixture into individual glasses and place in the fridge for 1 hour or until set.
This recipe is taken from Homemade: Irresistible recipes for every occasion by Clodagh McKenna, 2010
Of course this would not have achieved without the help of my two trusty
Then it was seriously a case of death by chocolate…