Cardamom and Rose Chocolate Mousse Recipe
This recipe calls for white chocolate to highlight the subtle colors of the rose and cardamom. However, you can easily substitute milk chocolate, if you prefer. Also, please take note that this recipe includes raw eggs — all the more reason to make sure you’re sourcing the highest-quality ingredients.Don’t use raw eggs from the store. If you are going to use raw eggs, only use them from your own chickens or locally sourced small chicken farmers. If you don’t have access to non-industrial produced eggs, you can make a more simple, non-egg version of this chocolate mousse.
Ingredients
- 8 oz organic white chocolate morsels
- 2 tsp rose petals, dried and powdered, plus more for dusting
- 1/4 tsp powdered cardamom
- Dash of cinnamon
- Dash of salt
- 2 tbsp butter
- 1 tsp brandy or herbal cordial, optional
- 3 large eggs, separated
- 2 tbsp coconut sugar
- 2/3 cup organic heavy whipping cream or coconut cream (use 3 cups for non-egg version)
- Whipped cream for garnish, optional
- Small container (8 oz) of raspberries for garnish, optional
Instructions
- Melt white chocolate in a double boiler over medium-low heat.
- Add the rose, cardamom, cinnamon, and salt.
- Stir in the butter until it melts.
- Turn off the heat, then stir in the brandy or cordial.
- Separate the egg yolks from the egg whites, then stir the egg yolks into the chocolate mixture. Set aside.
- Whip the egg whites until they are foamy.
- Add sugar and continue whipping until the egg whites form stiff peaks.
- Fold the egg white mixture into the chocolate.
- Whip 2/3 cup of heavy whipping cream until medium peaks form.
- Fold the whipped cream into the chocolate mixture, making sure not to overmix.
- Spoon into a glass bowl, small glasses, or ramekins and put them in the refrigerator for at least 2 hours to set.
- Garnish with whipped cream, raspberries, and a dusting of rose powder.
Instructions for Non-egg Version
- Melt white chocolate in a double boiler over medium-low heat.
- Add the rose, cardamom, cinnamon, and salt.
- Stir in the butter until it melts.
- Turn off the heat, then stir in the brandy or cordial.
- Add sugar to 3 cups of heavy whipping cream and whip until medium peaks form.
- Fold the whipped cream into the chocolate mixture, making sure not to overmix.
- Spoon into a glass bowl, small glasses, or ramekins and put them in the refrigerator for at least 2 hours to set.
- Garnish with raspberries and a dusting of rose powder.
Notes
This mousse can be made up to a day ahead or kept in the freezer for up to a month.