White Chocolate Cardamom Mousse

Tessa Pasquill

By
@tessac726

I absolutely love this recipe. The cardamom really adds an extra flair to the mousse - it takes a bit of work but is well worth the effort. This recipe is highly adaptable as well which is great. Sometimes i add a layer of dark or plain chocolate in the middle


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Comments:

Serves:

4

Prep:

30 Min

Cook:

2 Hr

Method:

Convection Oven

Ingredients

4
cardamom pods
4 Tbsp
water
1/2 c
milk
3
bay leaves
7 oz
white chocolate, broken into pieces
1 1/4 c
heavy cream
2
egg whites
1 Tbsp
grated dark chocolate or cocoa powder for dusting

Directions Step-By-Step

1
Take the cardamom seeds from the pods and crush to a powder (using either a pestle and mortar or by crushing with a rolling pin)
2
Warm water and milk in a small saucepan. Add bay leaves and powdered cardamom. Bring milk to a boil, then remove from heat and set aside.
3
Take broken white chocolate pieces and place in a bowl sitting over a pan of boiling water. Or place on a low heat in the microwave. Once melted, leave to cool for about 5 minutes.
4
Strain the spiced milk into the melted chocolate through a sieve and mix.
5
Whip the cream until it just thickens to form soft peaks.
6
In a separate bowl, whisk the egg whites until it also forms soft peaks.
7
Pour the melted chocolate into the whipped cream and stir gently. Gently fold in the egg whites trying not to knock out too much air.
8
Spoon into ramekins and chill in the fridge for about 2-3 hours to set. Serve with grated chocolate on top

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Eggs
Regional Style: American
Hashtags: #white, #mousse