White choc & cardamom mousses
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White choc & cardamom mousses

By Sarah Cook

These sophisticated mousses are a breeze to make and a great dinner party dessert

  • Prep:30 mins
    Cook:10 mins
    Plus chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 637
  • fat 56g
  • saturates 32g
  • carbs 31g
  • sugars 30g
  • fibre 0g
  • protein 5g
  • salt 0.18g

Ingredients

  • 300ml pot double cream
  • 10 cardamom pods, bashed
  • 200g bar white chocolate, broken into chunks

Method

  1. Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.

  2. Keep one square of chocolate aside and melt the rest gently in a large bowl over a pan of barely simmering water. Strain in the cream, then beat with an electric whisk for a couple of mins to thicken slightly. Pour into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Very finely grate over the reserved square of white chocolate to serve.

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