Le chocolat chaud à la mousse de cardamone

Parts :


Parts :
Difficulté :

[Missing text '/recipes/details/difficulty' for 'French (Belgium)'] 3

  1. Heat the oven to 180ºC.
  2. Melt the chocolate and butter in a pan on low heat with toasted cardamom pods and leave to cool.
  3. Combine the eggs egg yolks and sugar in a bowl and whisk to a stiff sabayon using the Braun Multiquick 5’s hand blender whisk accessory.
  4. Fold in the melted chocolate mixture very carefully into the sabayon.
  5. Fill porcelain ramekins with the mixture and smooth over the top with a spoon. Bake in a pre-heated oven (180ºC) for 7 minutes. Remove from the oven sprinkle with cocoa powder and serve with vanilla ice cream.
This feels like a winter recipe to me. I like to share it with someone special when it’s cold outside. Nothing will keep you feeling more warm and toasty!

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