White Chocolate, Cardamom and Raspberry Mousse

A great dinner party dessert, this velvety white chocolate mousse features a touch of sophistication by the addition of cardamom. The cardamom seeds in this mousse are an acquired taste and can be left out if you prefer.


Serves 2

Preparation Time

Cook time

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Cook's NoteRequires 1 - 2 hours setting time.
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  • 3 cardamom pods
  • 100g white chocolate
  • 1 large egg
  • 25ml caster sugar
  • 125ml cream, whipped

To serve:

  • 125ml cream, whipped
  • Fresh raspberries
  • Icing sugar, for dusting


Hold a cardamom pod over your mortar & pestle and gently squeeze the pod between your thumb and forefinger to crack it open. If the pod is green and difficult to crack, place it into your mortar and gently crush it open with the pestle. Crush the seeds with the heavier, rounded end of the pestle. A firm, slow grinding motion is all that is needed to pulverize the seeds.

Break the chocolate into pieces and place together with the crushed cardamom seeds in a heatproof bowl over a casserole of simmering water. Don’t let the bowl touch the water. Stir until melted. Remove and leave to cool slightly.

Beat the egg and sugar in a mixing bowl until pale and thick. Fold in cooled chocolate until combined. Use a large metal spoon to carefully fold the whipped cream. Spoon the mousse into two Le Creuset Heart-Shaped Ramekins and chill in the fridge for at least 2 hours.

Top the mousse with whipped cream and decorate with raspberries and a dusting of icing sugar.