Chocolate mousse is one of my favourite desserts. I love this is clever and elegant take on it by Fallon and Byrne’s Head Pastry Chef, Shane Smith. The addition of cardamom, a spice indigenous to southern India and Sri Lanka, gives this delicious dessert a gentle, sweetly spiced dimension.

Shane is from Lavey in Co. Cavan and has run many pastry sections around the country including the The G Hotel in Galway and Knockranny House Hotel in Westport. You’ll find more of his recipes on thetaste.ie, The Anglo Celt newspaper and on his Facebook page. I have been a huge fan of Shane since he brightened up my birthday with a gorgeous little cake when we worked together a few years ago. He has the kind of innate talent where I can imagine him doing Croquembouche with his eyes closed. He is a bright star in his profession, and I look forward to seeing him shine.

Milk chocolate cardamom mousse with fresh raspberries

Makes 6

Ingredients

200ml single cream

4 cardamom pods (crushed)

200g good quality milk chocolate

2 medium eggs, at room temperature

10g caster sugar

Shavings of chocolate to decorate

Fresh Irish raspberries to garish

 

Method

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 minuted for the flavours to infuse. Reheat until almost boiling and strain over the chopped chocolate, discard the pods and seeds.

Do not stir and leave to sit for five minutes, then mix until glossy.

Pour into a large bowl and leave to one side until it cools to room temperature.

Separate the eggs, whisk the yolks into the chocolate for one minute 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 remaining white 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. Take them out 30 minutes before serving so it softens up, then decorate with chocolate shavings and fresh Irish raspberries.