Masala Chocolate Mousse
Rich chocolate mousse with a hint of Indian spice, elegant but effortless.
Servings: 2
Calories: 871kcal
Ingredients
- 150 g dark chocolate (chopped)
- 200 ml cream ¾ cup
- 1 egg optional, for richness
- 25 g sugar 2 tablespoons
- 0.5 g ground cardamom ¼ teaspoon
- 0.2 g chili powder optional (a pinch)
Instructions
- Melt chocolate gently in a bowl over hot water. Stir in cardamom (and chili if using).
- In another bowl, whip cream and sugar until soft peaks form.
- (Optional: beat the egg and stir into melted chocolate for extra smoothness.)
- Fold the melted chocolate into whipped cream until just combined.
- Spoon into small glasses and chill for 2 hours.
Notes
Ingredient swaps
- Use milk chocolate if you prefer a sweeter mousse, but reduce the sugar slightly.
- Coconut cream works well instead of dairy cream for a dairy-free version.
- Skip the egg for a simpler, egg-free mousse.
- Chop the chocolate finely so it melts smoothly.
- Let the melted chocolate cool slightly before mixing to avoid splitting.
- Fold the cream gently to keep the mousse light and airy.
- Prepare the mousse up to 24 hours in advance.
- Keep covered in the refrigerator until serving.
- Best enjoyed within 2 days for the best texture.
- Serve chilled in small glasses or bowls.
- Garnish with cocoa powder, chocolate shavings, or chopped nuts.
- Pairs well with fresh berries or sliced fruit.
- Add a pinch of cinnamon along with cardamom for extra warmth.
- Top with sea salt flakes for contrast.
- Add a splash of coffee or espresso to deepen the chocolate flavor.
Nutrition
Calories: 871kcal | Carbohydrates: 50g | Protein: 12g | Fat: 70g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 198mg | Sodium: 75mg | Potassium: 667mg | Fiber: 8g | Sugar: 33g | Vitamin A: 1656IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 9mg