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


  • 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.
  • 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.
  • 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.
  • 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.
  • You can serve this mousse alone or with a selection of fruit or berries.
  • A nice unusual partner would be slices of pineapple with cracked black pepper and a sprinkle of chili flakes.