Milk Chocolate Cardamom Mousse Coole Swan Cream

Perfect for: All Year, All Occasions


  • 150ml Coole Swan
  • 200ml Single Cream
  • 4 Cardamom Pods (crushed)
  • 200g Good Quality Milk Chocolate
  • 2 Medium Eggs, at room temperature
  • 10g Caster Sugar
  • 250ml Single Cream


Makes 6

Chop the milk chocolate and place in a medium sized bowl.
Crush the cardamom pods and put into a pan with the cream. Heat
gently and set aside for 10 minutes for the flavours to infuse. Reheat
until almost boiling and strain over the chopped chocolate, discard the
pods and seeds.

Don’t stir, leave to sit for 5 minutes then mix until glossy. Pour into a
large bowl and leave to one side until it cools to room temperature.
Separate the eggs, fold the yolks into the chocolate and mix until smooth.
In a clean dry bowl whisk the egg whites until they form stiff peaks, add
the sugar and continue to whisk until smooth and glossy.

Using a large metal spoon, stir a spoonful of whisked egg white into the
chocolate, this will loosen the mixture so it’s easier to fold in the rest.
Gently fold in the remaining whites until the mix looks glossy without
any visible signs of egg white.

Spoon the mousse into your chosen glasses and chill for a minimum of 4
hours or preferably overnight.

For the Coole Swan cream, whisk the cream until semi whipped. Add the
Coole Swan and re-whisk.

To serve, take the mousses out 20 minutes before serving, spoon the
cream on top and garnish with some chocolate shavings and mint!