White Chocolate Cardamom Mousse
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- cardamom pods
- 4 Tbsp
- 1/2 c
- bay leaves
- 7 oz
- white chocolate, broken into pieces
- 1 1/4 c
- heavy cream
- egg whites
- 1 Tbsp
- grated dark chocolate or cocoa powder for dusting
1Take the cardamom seeds from the pods and crush to a powder (using either a pestle and mortar or by crushing with a rolling pin)
2Warm 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.
3Take 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.
4Strain the spiced milk into the melted chocolate through a sieve and mix.
5Whip the cream until it just thickens to form soft peaks.
6In a separate bowl, whisk the egg whites until it also forms soft peaks.
7Pour the melted chocolate into the whipped cream and stir gently. Gently fold in the egg whites trying not to knock out too much air.
8Spoon into ramekins and chill in the fridge for about 2-3 hours to set. Serve with grated chocolate on top