Chocolate, coconut & cardamom fridge mousse cake

Try this easy ‘mix it up and bung it in the fridge’ dessert. The combination of chocolate, coconut and cardamom is such a winner for a summertime pudding

Prep:20 mins
Plus at least 3 hrs chilling

Easy

Nutrition per serving

kcal 602
fat 42g
saturates 27g
carbs 44g
sugars 22g
fibre 6g
protein 8g
salt 0.3g

Ingredients

400g dark chocolate
8 cardamom pods, seeds ground to a powder using a pestle and mortar
120g double cream
200g natural yogurt
160g coconut cream
50ml strong black coffee, cooled
3 tbsp maple syrup
150g shortbread, broken into bite-sized pieces
80g glace? cherries

Method

Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally until smooth. Stir in the ground cardamom.
Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don’t worry). Fold through the chocolate until well incorporated (this may take a couple of mins – I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.