Chocolate and Cardamom Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
Biting Biting: Snacking Gujarati-Style

By Urvashi Roe

Published 2022

  • About

When I lived in Aix-en-Provence I worked in a little café right on the Cours Mirabeau. They made the most delicious chocolate mousse. I thought it must be a labour of love until Chef showed me how quick it was to make. It’s very rich so I serve this in Grandma Millie’s posh coupe glasses.


  • 300 g dark chocolate (at least 80% cocoa)
  • 300 ml double cream
  • 3


Melt the dark chocolate either in the microwave or in a bowl over a pan of simmering water and set aside. Whisk the cream until you have pillowy soft peaks. Whisk the egg whites to stiff peaks, then add the sugar and whisk again for a minute. Using a spatula, fold the melted chocolate into the cream a little at a time. Gently fold in a spoonful of the whisked egg whites, then fold in the rest,