Dark chocolate and cardamom mousse recipe
- 2 organic eggs, seperated
- 60g plain chocolate (85% cocoa), broken into pieces
- 6 cardamom pods, seeds only, crushed
- 1-2 tsp raw honey (optional)
A chocolate mousse recipe is a handy addition to any kitchen, especially when you’re in need of a sweet treat. After all, who can resist a delicious and fluffy chocolate mousse?
This recipe, taken from the Good Gut Guide by Liz Earle, is made with genuine chocolate. It’s guaranteed to satisfy every chocolate craving.
Even though very dark chocolate contains sugar, the higher the cocoa percentage, generally the lower the amount of sugar there is.
We’ve used 85% cocoa solids in this chocolate mousse recipe. Liz recommends staying above 70% to get the best results.
Find this recipe and more in the Good Gut Guide by Liz Earle.
- Put the egg whites in the bowl of a food mixer, and whisk until fluffy and the mixture has reached soft peaks. Remove and put to one side.
- Put the chocolate amd the cardamom in a heatproof bowl, sit it over a pan of simmering water and stir occasionally until it melts.
- With a balloon whisk, whisk the egg yolks into the melted chocolate, then fold in the fluffy egg whites. Taste, and if you need to sweeten, stir in the honey. When all is combined, divide the mixture between two serving dishes and put in the fridge to set and chill for a couple of hours.
Dark chocolate is naturally high in important minerals such as iron, magnesium, copper and manganese. It’s also high in antioxidants, which help to mop up free radicals that can damage cells.