Exotic spice meets deep dark chocolate in this rich yet light and fluffy mousse. Use chocolate with a minimum of 50% cocoa solids for best results
- 5 ounce dark chocolate, plus extra for grating
- 3 ounce fresh brewed espresso, at room temperature
- 2 cardamom pods, husks discarded and seeds lightly crushed
- ½ teaspoon ground cinnamon
- 2 eggs, separated
- 2 tablespoon sugar
- 4 tablespoon whipped cream, as garnish
Place 4 x 120ml ramekins or serving glasses in the fridge; this will help the mousses to set quickly.
Break the chocolate into chunks, then put in a large heatproof bowl with the coffee and cardamom seeds. Set over a pan of simmering water for about 3 minutes until the chocolate has melted, stirring occasionally with a wooden spoon and making sure that the bowl is not touching the hot water. Remove from the heat and set aside to cool slightly.
Once the chocolate has cooled for a few minutes, beat in the egg yolks one at a time, using a wooden spoon. Place the egg whites in a separate bowl and, using a balloon whisk or an electric beater, whisk to soft peaks. Tip the sugar into the stiff whites and continue to whisk until the mixture is glossy and meringue-like.
Stir a spoonful of the whites into the melted chocolate — this helps to loosen the mixture — then carefully and lightly fold in the rest of the meringue. Spoon the mixture into the chilled ramekins or glasses and chill for at least 40 minutes (or up to 2 hours if time allows). Serve on plates with a good dollop of crème fraîche topped with a little grated chocolate, if liked.