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Ingredientes
- 250 gm dark chocolate (60 to 70% cocoa solids)
- 50 gm unsalted butter
- 6 x cardamom pods
- 4 lrg freerange Large eggs.separated gold leaf or possibly dust to garnish
Direcciones
- Heat the chocolate and butter together then allow to cold for a few min.
- Open the cardamom pods remove the seeds and crush them finely in a pestle and mortar or possibly with the end of a rolling pin in a mug.
- Stir into the chocolate mix then add in the egg yolks one by one. Whisk the egg whites till stiff then fold 1 spoonful into the chocolate mix to lighten it.
- Gently mix in the remaining egg whites till thoroughly combined. Spoon this into 6 espresso c..
- Refrigeratefor an hour or possibly two then decorate with gold leaf before serving with an optional splash of pouring cream.
- Squires Kitchen (152-711749 for mail order) sells edible gold leaf and gold dust. Gold dust (in 3 different colours light brilliant antique) costs $2.50 plus p&p per 2g. Gold leaf is $2.95 per 7.5cm square flake. Use chocolate with 60% cocoa solids for a slightly sweet taste; 70% for a more bitter flavour. The longer you leave these mousses the denser and more fudgy the texture becomes.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 178 | 62% |
| Total Fat 19.93g | 25% |
| Saturated Fat 12.19g | 49% |
| Trans Fat 0.05g | |
| Cholesterol 21mg | 7% |
| Sodium 11mg | 0% |
| Potassium 239mg | 7% |
| Total Carbs 25.23g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 19.23g | 13% |
| Protein 2.19g | 4% |
