Valrhona Chocolate and Cardamon Mousse

Serve with fresh berries for a delicious treat!


  • 240 g dark chocolate (70% cocoa solids)
  • 90 g egg yolks
  • 90 g sugar
  • 600 ml cream
  • 5 cardamon pods (each)


  1. Bring the cream and crushed cardamom to a simmer in a saucepan (approx 3 mins). In a mixer whip the yolks at high speed until they have doubled in volume.
  2. Heat the sugar and water in a pot and boil for 10 minutes. Pour the sugar mix over the eggs while the mixer is still on. Continue mixing until the mixture has cooled.
  3. Strain the cream and add the chocolate to it ensuring it has all melted. Fold the chocolate and cream mix into the yolks and pour the mix into a mould of your choice.
  4. Although this mousse has no gelatin in it, it will set. However, it is a good idea to freeze the mousse so you get a nice finish when you remove it from the mould.
  5. You can serve this mousse alone or with a selection of fruit or berries.
  6. A nice unusual partner would be slices of pineapple with cracked black pepper and a sprinkle of chili flakes.


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