Chocolate & Cardamom Pots

prep 10 mins cook 8 mins
  • 200 g (7 oz) good-quality dark chocolate, broken into squares
  • seeds from 8–10 cardamom pods, crushed
  • 2 tablespoons coffee liqueur
  • 2 tablespoons extra virgin olive oil
  • 3 large eggs, separated
  • 4 tablespoons whipped double cream
  • sifted cocoa powder

Place the chocolate squares in a small, heatproof bowl with the crushed cardamom, coffee liqueur and olive oil and set over a pan of barely simmering water. Leave the chocolate to melt very slowly without stirring for about 8 minutes.

Remove the bowl of chocolate from the heat and quickly beat in the egg yolks. Set aside while you put the egg whites in a large bowl and whisk until stiff. Stir 1 tablespoon of the beaten whites into the chocolate mixture to slacken it, then carefully fold in the remaining egg whites with a metal spoon.

Divide the mixture between 4 ramekins or pretty coffee cups. Cover and chill for 2 hours, or until required. Serve with a little whipped cream and a dusting of cocoa powder.

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