GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Chocolate Espresso Cardamom Mousse

Desserts from Issue 4 – Fall / Winter 2014 – Cocoon

Mousse. The word itself is emblematic of the texture: delicate, foamy, smooth. Ours is light in feel, ample in flavor—a twist on the classic chocolate variety intertwined with espresso and aromatic cardamom.

serves 8 to 10



  • 4 cardamom pods, crushed
  • ¼ cup dark roast coffee beans, crushed
  • ¾ cup sugar
  • 4 cups heavy cream, divided
  • 8 oz bittersweet chocolate, finely chopped (60% to 70% cocoa)
  • 4 large egg yolks
  • ½ tsp vanilla

  • 1

    Combine cardamom, coffee, sugar, and 2 cups cream in a medium saucepan and bring to a boil. Remove from heat and steep 15 minutes.
  • 2

    Meanwhile, place chocolate in a medium bowl set over a pan of gently simmering water (water should not touch the bowl.) Stir chocolate occasionally until melted. Remove the bowl from heat and set a fine sieve over it.
  • 3

    Put yolks in a small bowl. Reheat unstrained cream mixture to a bare simmer. Whisk about a half cup of the hot cream into the yolks then whisk them back into the saucepan. Cook over low heat, stirring constantly, just until cream thickens slightly. Strain into the bowl with the chocolate. Add vanilla and stir thoroughly to combine. Cool completely, stirring occasionally, about 45 minutes.
  • 4

    Beat remaining 2 cups of cream to stiff peaks. Whisk about a third into the chocolate and then gently fold in the rest. Cover and chill at least 4 hours before serving.