Cardamom Infused Chocolate Pots Recipe at MyDish

Cardamom Infused Chocolate Pots

3 stars based on 7 reviews Rate this Recipe

Method

  • 1. Grind the cardamom with the sugar in a pestle and mortar until it resembles a fine powder. The sugar helps the cardamom catch, if you don't have a pestle and mortar then use a coffee or spice grinder.
  • 2. In a non-stick pan, heat the cream gently until almost boiled.
  • 3. Remove the cream from the heat and then stir in the chocolate until melted.
  • 4. Once melted beat in the egg yolks. Allow to cool slightly and then thoroughly fold in the egg whites.
  • 5. Pour the chocolate mixture into individual serving bowls, I like to use espresso cups.
  • 6. Place the pots into the refrigerator for 4 hours to set.
  • 7. Serve cold with a shortbread biscuit for dunking!

  • If you don't eat eggs then just leave them out, it will mean that you will have more of a dense chocolate pud though, and do try and use the best quality chocolate.

  • Enjoy!
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    Ingredients

    • 2 tsp Cardamom Seeds
    • 1 tsp Sugar
    • 284 ml Single cream
    • 100 g Milk Chocolate (best quality)
    • 100g Dark Chocolate 70%
    • 2 Egg Yolks
    • 2 Egg Whites (stiffly whipped)

    By Views 3998  Added Thu Oct 25 2007


    It's a lovely alternative to the more traditional Indian sweets and finishes any Indian festive meal off perfectly

     

    I made this recipe up when experimenting with chocolate on a wet and cold winter afternoon, its a lovely alternative to the more traditional Indian sweets and finishes any Indian festive meal off perfectly. It can be made up to two days in advance an Read More

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