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1 teaspoon cardamon powder
200g good dark chocolate
4 eggs, separated into yolks and whites
100ml whipping cream (heavy cream in the US)
Melt the chocolate until just melted in a double boiler, or in a pot or heatproof bowl that sits comfortably over a pot of boiling water, ensuring that the water doesn’t touch the bottom of the bowl or pot with the chocolate in.
While the chocolate is melting, whip the cream until thick, and separately egg whites as you would for meringue, until they have stiff peaks and a smooth texture.
When the chocolate is just melted, remove the bowl or pot from the heat and stir in the ground cardamom, then quickly whisk in the egg yolks. If the chocolate is just melted the eggs won’t scramble when you add them (a risk when you overheat the chocolate only), but be quick with it anyway, to quickly incorporate the smooth rich eggs into the melted chocolate. Mix in the whipped cream, and then gently fold in the egg white, taking care not to knock the air out, until fully incorporated and a lovely mousse.
Divide the mousse into serving bowls and cover with cling film .