Chocolate, Coffee and Cardamom Mousse

Try Ainsley Harriott's rich, light and fluffy mousse - use chocolate with a minimum of 50% cocoa solids for best results
By Ainsley Harriott
Chocolate, Coffee and Cardamom Mousse
  • Rating:
  • Serves: 4
  • Cook Time: 3 minutes
  • Prep Time: 15 minutes plus chilling time
  • Effort: easy


  • 130 g dark chocolate, plus extra for grating
  • 85 ml coldstrong black coffee, (espresso is great)
  • 2 cardamom pods, husks discarded and seeds lightly crushed
  • 2 eggs, separated
  • 2 tbsp caster sugar
  • crème fraîche, and grated chocolate, to serve


1. Place 4 x 120ml ramekins or serving glasses in the fridge; this will help the mousses to set quickly.

2. Break the chocolate into chunks, then put in a large heatproof bowl with the coffee and cardamom seeds. Set over a pan of simmering water for about 3 minutes until the chocolate has melted, stirring occasionally with a wooden spoon and making sure that the bowl is not touching the hot water. Remove from the heat and set aside to cool slightly.

3. Once the chocolate has cooled for a few minutes, beat in the egg yolks one at a time, using a wooden spoon. Place the egg whites in a separate bowl and, using a balloon whisk or an electric beater, whisk to soft peaks. Tip the sugar into the stiff whites and continue to whisk until the mixture is glossy and meringue-like.

4. Stir a spoonful of the whites into the melted chocolate - this helps to loosen the mixture - then carefully and lightly fold in the rest of the meringue. Spoon the mixture into the chilled ramekins or glasses and chill for at least 40 minutes (or up to 2 hours if time allows). Serve on plates with a good dollop of crème fraîche topped with a little grated chocolate, if liked.

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