Chocolate, coconut & cardamom fridge mousse cake

cardamom chocolate coconut dessert fibre indulgent mousse spring spring recipes summer dessert

N/A

Serves 6-8

Source

Ingredients

400g dark chocolate

8 cardamom pods , seeds ground to a powder using a pestle and mortar

120g double cream

200g natural yogurt

160g coconut cream

50ml strong black coffee , cooled

3 tbsp maple syrup

150g shortbread , broken into bite-sized pieces

80g glacé cherries

Method

Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally until smooth. Stir in the ground cardamom.

Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don’t worry). Fold through the chocolate until well incorporated (this may take a couple of mins – I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.