Orange Mocha Mousse with Cardamom

Method

Place 4 x serving glasses in the fridge; this will help the mousses to set quickly.

Put the coffee, cardamom and orange zest and juice into a pan over a low heat and very gently heat for 6-8 minutes to infuse the flavours, making sure the coffee does not boil. Remove from the heat. Break the chocolate into small chunks, then add to the coffee, stirring continuously and using the residual heat to melt the chocolate. Once melted, set aside to cool slightly.

Once the chocolate has cooled for a few minutes, beat in the egg yolks one at a time, using a wooden spoon. In a bowl, whip the cream to soft peaks and fold through one spoonful of the cream into the chocolate mixture. Fold the rest of the cream through the chocolate, being careful not to lose any air.

Place the egg whites in a separate bowl and, using a balloon or an electric whisk, whisk to soft peaks. Add the sugar and continue to whisk until the mixture is glossy and meringue-like with soft peaks.

Stir a spoonful of the whites into the chocolate mix to help loosen the mixture then carefully and lightly fold in the rest. Spoon the mixture into the chilled ramekins or glasses and chill for at least 1 hour.

To serve, spoon a little whipped cream on top of each serving and sprinkle with some grated chocolate and orange zest.