White Chocolate Cardamom Mousse

Caroline’s White Chocolate Cardamom Mousse infuses coconut milk with crushed cardamom, then combines it with melted white chocolate, gelatin, vanilla, and whipped egg whites.

The cardamom is boiled briefly with the coconut milk and removed before the gelatin and chocolate are incorporated. Melting the chocolate separately helps keep the mixture smooth.

The mousse chills in two stages: 30 minutes before the egg whites are folded in, then another 90 minutes so the finished mousse can set.

Ingredients

• 6 cardamom pods, crushed
• 1 3/4 cups coconut milk
• 7 oz (200 g) white chocolate, at room temperature and chopped
• 1 package gelatin, sized for 4 servings
• 1 tablespoon confectioner’s sugar, optional
• 2 teaspoons vanilla extract
• 2 egg whites

Method

Bring the cardamom and coconut milk to a boil in a large pot over high heat. Remove from the heat and lift out the cardamom pods. Melt the white chocolate in a double boiler or over very low heat, stirring constantly. Return the coconut milk to the heat, sprinkle in the gelatin, and stir until completely dissolved. Sift in the optional confectioner’s sugar and stir to dissolve. Remove from the heat, add the vanilla and melted chocolate, and whisk vigorously until smooth. Pour into a bowl, cover, and refrigerate for 30 minutes. Beat the egg whites until stiff, fold them into the chilled chocolate mixture, and refrigerate for another 90 minutes. Makes 4 servings.