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Cardamom Infused Chocolate Pots
Added on Thu Oct 25 2007
Views 900
The Story Behind The Recipe
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
" It's a lovely alternative to the more traditional Indian sweets and finishes any Indian festive meal off perfectly "
This recipe belongs to 'RadlettPrepSchool'
The Basics
- Dish: Dessert and Sweets
- cuisine: Indian
- Serves: 6
- Prep Time: 0hrs 15 mins
- Cooking Time: 0hrs 15 mins
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)
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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The Story Behind The Recipe
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 and if you don’t eat eggs then just leave them out, it will mean that you will have more of a dense chocolate pud, do try and use the best quality chocolate. When I teach this or make it for myself I only use Green and Blacks, the 34% Milk and 70% dark, give it a go, it will give you a much more professional finish.
