Based on a classic, this cardamom and brandy chocolate mousse recipe is a quick and mouth-watering dessert. And yes, the guests will always gaze in awe after the first spoon of mousse and then you simply nod and agree that it takes so much skill and effort to make chocolate mousse from scratch. But maybe follow these steps first:
Step 1
Beat the cream in a small bowl to stiff peaks (don’t overmix and make butter!). Set aside and keep cool.
Step 2
Beat the egg yolks, 30 ml castor sugar, brandy, and cardamom in a bowl until foamy. The sugar must be completely dissolved.
Step 3
Add chocolate to a medium-sized heatproof bowl. Place over a saucepan of gently simmering water (do not let bowl touch water). Once chocolate has melted, stir in the espresso and beat until shiny and smooth.
Step 4
Beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually add 60 ml castor sugar. Increase speed to high and beat until stiff peaks form. Make sure to beat the egg whites until firm, but not dry.
Step 5
Stir the egg yolk mixture into the chocolate mixture. The mixture should still be lukewarm. Fold in the whipped cream. Gently fold egg whites into the mixture in 2 additions, making sure the egg whites do not lose its volume. Do not overmix!
Pour the mixture into a serving dish or into 6 to 8 individual dessert dishes and leave to set in the refrigerator (covered) for at least 2 hours. Serve with whipped cream and maraschino cherries.
