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Chocolate, coconut & cardamom fridge mousse cake

Try this easy ‘mix it up and bung it in the fridge’ dessert. The combination of chocolate, coconut and cardamom is such a winner for a summertime pudding

  • Prep: 20 mins
    Plus at least 3 hrs chilling
  • Serves 6-8
  • Easy
  • Serves 6-8
  • Easy
  • Calories 602
  • Carbohydrates 44
  • Saturated Fat 27
  • Sugar 22
  • Protein 8
  • Fat 42
  • Fibre 6
  • Salt 0.3

Nutrition per serving

  • Calories 602
  • Carbohydrates 44
  • Saturated Fat 27
  • Sugar 22
  • Protein 8
  • Fat 42
  • Fibre 6
  • Salt 0.3

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 glace? cherries

Method

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

  2. 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.

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