Recipes Desserts, Gluten Free, Kid Friendly, Salt & Seasoning, Vegetarian, Winter

Chocolate Mousse with Cardamom Whipped Cream

Prep time: 4 hrs 45 mins
Cook time: 5 mins
Yield: 5 servings
Rating: Rate this recipe

Chocolate mousse is an iconic French dessert using classic techniques and flavors. Gently melted chocolate is folded with whipped egg whites to create a smooth, airy texture, then divided into individual glasses for serving. This version tops each glass with cardamom whipped cream for a warm, minty complement to the dark chocolate. Finish the dish with a sprinkle of Vanilla Bourbon French salt and a zip of lime zest for added complexity. This recipe was created in partnership with our friends at Made In Cookware.

Chocolate Mousse with Cardamom Whipped Cream

Prep: 4 hrs 45 minsCook: 5 minsYield: 5 servings

Ingredients:

1 cup (170 grams) dark chocolate, about 8 ounces
2 ½ cups (600 ml) heavy cream, divided
2 egg yolks
5 egg whites
7 ½ tablespoons (93 grams) granulated sugar, divided
½ teaspoon ground cardamom
1 teaspoon (5 grams) vanilla extract
Vanilla Bourbon French Salt, for serving
1 lime (optional)

Directions:

Chop the chocolate and place it in a large mixing bowl. Set aside.
In a 2-quart Made In Stainless Clad Saucepan, gently heat 1 cup of the heavy cream until it reaches a bare simmer, being careful not to let it boil.
Pour the hot cream over the chocolate and let sit for 3 minutes. Stir with a rubber spatula until smooth, then whisk in the egg yolks. Cover and set aside.
In a medium bowl using a whisk, or in the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites to soft peaks. Add 5 tablespoons of the sugar, working 1 tablespoon at a time, and whip until stiff peaks form.
Gently fold the egg whites into the chocolate mixture, one-third at a time, until just combined. Be careful not to over-mix so the mousse stays light and airy.
Spoon the mousse into 9-ounce jars or serving glasses. Cover and refrigerate for 4 to 6 hours to set.
When ready to serve, whip the remaining 1 ½ cups of heavy cream with the cardamom, vanilla, and remaining 2 ½ tablespoons sugar until soft peaks form.
Top each mousse with a spoonful of cardamom whipped cream and a pinch of Vanilla Bourbon French Salt. If desired, zest the lime over the top of each mousse.

Rate this recipe