Dark Chocolate And Cardamom Mousse

Who can resist a deliciously fluffy chocolate mousse, especially when it’s made with genuine chocolate? This will satisfy every chocolate craving. Even though very dark chocolate does contain sugar, the higher the cocoa percentage, generally the lower the amount of sugar. I’ve used 85 per cent cocoa solids here, and I wouldn’t go lower than 70 per cent.

Serves 2 248 cals per serving

2 organic eggs, separated

60g plain chocolate (85 per cent cocoa), broken into pieces

6 cardamom pods, seeds only, crushed

1-2 tsp raw honey (optional)

Put the egg whites in the bowl of a food mixer. Whisk until fluffy and the mixture has reached soft peaks. Remove and put to one side. Put the chocolate and 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. © Liz earle, 2017