The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Chocolate Mousse Parfaits with Cardamom Cream

65 Comments

MochaMousseTSTIt’s been a while since I posted a chocolate recipe, and I decided that task needed my utmost attention. A pesky broken oven this week couldn’t thwart me. This chocolate mousse has a touch of coffee, and cardamom infuses the whipped cream. For a little crunch, I wanted to make some sort of brownie cookie crumble, but without an oven I kept it simple with a store-bought dark chocolate cookie, an indulgence of processed food I usually try to avoid. (Everything in moderation… including moderation, right, Julia?)  For the more ambitious and oven-outfitted, feel free to experiment with a homemade crumble. While this parfait is lightened a bit with some Greek yogurt — giving it a slightly tangy, chocolate cheesecake-like flavor — it is still abundantly rich and decadent, and a mini serving of it in a small tea glass goes a long way!

Happy Fiesta Friday and Happy Weekend!

ParfaitsTitledTST

Chocolate Mousse Parfaits with Cardamom Cream

  • Servings: Makes 12 mini parfaits
  • Difficulty: easy
  • Print

Adapted from this lovely recipe from Tori at The Shiksa in the Kitchen blog. Note: I made 6 mini parfaits in little tea glasses, then 2 quite large servings in goblets that probably would have filled 6 more little tea glasses. I recommend the mini portions, as these are super rich!

  • 200 g. / 7 oz. dark chocolate for cooking (70 % cacao or more), chopped into sliversParfaitsTitledTST
  • 4 Tbs. whole milk
  • 2 Tbs. strong brewed coffee or espresso
  • 6 Tbs. sugar
  • pinch of salt
  • 200 g./ 7 oz. of ricotta
  • 150 g./ 5 oz. of Greek yogurt
  • 1 tsp. vanilla extract
  • one sleeve dark chocolate cookies (about 24 cookies)
  • 3 cups heavy whipping cream
  • sugar to taste
  • 1/2 tsp. cardamom
  • chocolate shavings for garnish
  • Optional: more Greek yogurt & ricotta and/or powdered sugar to adjust to desired sweetness & thickness

Directions:

  1. In a double boiler (set a nonreactive metal bowl snugly over a pot of boiling water that doesn’t reach the bottom of the bowl) on the stovetop, combine chocolate, milk, coffee, and sugar and let melt while you stir gently. When the mixture is smooth and glossy, remove the bowl from the heat and let cool slightly.
  2. Combine ricotta, yogurt, and vanilla in a large bowl. When chocolate is warm (not hot), drizzle it into the bowl and stir until well combined. Taste for sweetness and add  more yogurt/ricotta if too sweet, or a bit of powdered sugar if not sweet enough.
  3. Place cookies in a sealable bag and pound with a mallet and/or rolling pin into crumbles.
  4. Whip the cream (I use an immersion blender, but a whisk & muscle strength work) until foamy, add sugar to taste and cardamom and continue whipping until stiff peaks form. Fold a dollop of this whipped cream into the chocolate mousse and mix until no streaks appear and chocolatey brown color is consistent throughout.
  5. Fill small glasses with cookie crumbs, then mousse, then more cookie crumbs. Cover the whipped cream and store in the fridge. Chill the mousse glasses for at least 3 hours or overnight.
  6. When ready to serve, spoon the whipped cream over the top of the mousse/crumble and garnish with chocolate shavings. These will keep fine in the fridge for a couple days if the creamy topping is left off until serving time.

Note: You can also add an extra layer of whipped cream in the mousse section — I tried this way too, but the ones without this layer came out neater-looking, in my opinion, and were simpler to do.

 

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Author: Laura Haugen

Writer, Traveler, Foodie

65 thoughts on “Chocolate Mousse Parfaits with Cardamom Cream

  1. Oooh that is beautiful! I love the Julia Child quote, and I agree!! The parfait sounds so delicious, chocolate, coffee, cardamom…I made brownie cakes with those flavours a while ago, but your parfait looks more rich and decadent!
    I feel your pain on the oven. My oven has not had a light since before Christmas (so I have to bake “blind”) and occasionally throws a temperature tantrum. Might be time for a new oven… but on a happier note, I hope you enjoy this week’s Fiesta Friday!! 😀

    • Lol – temperature tantrum, I like that. We went the whole weekend without our oven and had to get creative – finally it’s fixed! Thanks for your comments, I’m glad you like this flavor combo, and I’ll have to check out your brownie cakes again!

  2. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener

  3. that looks ridiculously good…erm…thats a naughty pudding for sure x

  4. Very creative, I love the infused cardamom cream idea

  5. Chocolate…cream…cardamom? Yes, please! This looks indulgently delicious!

  6. It looks delicious! You always give me some interesting herb/spice twist. Thank you for the recipe. 🙂

  7. I’ll take a couple of those little ones, Laura. YUM. These look like a beautiful treat and I was surprised to see they have yogurt and ricotta in them (for thickening?). Sorry about your oven, but you sure showed it who’s boss! I’m glad it didn’t stop you from making a fabulous treat for us party-goers. Happy Friday!

  8. It looks so delicious! I love that you used cookies, sometimes you just have to be pragmatic…

  9. Mmm this looks fantastic! I love that it has greek yogurt for that chocolate cheesecake-y flavor you were talking about! And don’t even get me started on the cardamom cream! That’s genius! What a perfect indulgent warm weather dessert

    • Thanks! These are indulgent indeed; they inspired me to start jogging again, lol. Glad you like the idea of that cheesecake-y flavor with the Greek yogurt! Cream and cardamom is one of my favorite combos. Have a great week!

  10. A definite clear winner this is. Looks soo delicious. Luv the presentation and the photographs.

  11. Beautiful. By the way, you’ll be happy to know I had my first rhubarb experience this week. I made a strawberry, rhubarb crumble, but didn’t document it. I’ve been enjoying it so much. SOOO good. I can see why you like it so!

  12. Can I have 2 please? I love that this recipe doesn’t have eggs- going to try this soon.

  13. Cardamom cream… wow, yum!!

  14. Wow, these look so good Laura! I haven’t used cardamom before….what does it taste like?

  15. These look utterly divine. Happy am I to be able to turn my head firmly away: I live on my own !! 😉

  16. Cardamom in desserts is my favourite!! And I have had chocolate mousse on my ‘to make’ list for a while now!! Thanks for the inspiration!!

  17. You always create the most lovely twists on classics.. great post! Happy Fiesta Friday!

  18. Oh Laura!! Chocolate and cardamom? Are you kidding me? It doesn’t get any better than that! And if you’re wondering why there are so many empty little tea glasses at the end of the table, well I apologize , but that was me :/ I just couldn’t stop 😥 What’s a girl to do?

  19. Who needs an oven when you can make these? These look absolutely decadent, Laura!!

    • Thanks, Patty! I had to get creative for a few days without an oven; didn’t realize how much I depend on it! Luckily it’s back in working order for our FF challenge 🙂 Now I have no excuses :O

  20. Wow, delicious!!! Great presentation! I think cardamom is great for desserts! Thanks for sharing!

  21. This looks so wonderfully delicious!

  22. omg! This looks positively delicious! Nice twist with the cardamom cream!

  23. These sound/look lovely! 🙂

  24. Some of my favourites in a glass! Especially the coffee and cardamom. Oh, and I do happen to like cream. And ricotta. Perhaps I should make these in a large goblet, then!

  25. Looks fantastic, Laura, as always! ❤

    • Thanks, Angie, and thanks for your lovely hosting! I always look forward to your FF get-togethers, especially the clever and beautiful creations you bring. Ready to have fun with the FF challenge!

  26. I have just had a spicy curry for lunch.This would e just the dessert to finish off this meal! Love the combination of flavors & your pictures are amazing as always 🙂

  27. So beautiful, I love creamy desserts like that and really love the little touch of cardamom and the greek yogurt! YUM!

  28. Soooo delectable looking!

  29. I competent love this recipe. I a big fan of using ricotta or cottage or mascarpone base, no bake desserts! Cardamom and mocha is a unique combination!
    Absolutely fantastic!

  30. Such beautiful photos 🙂 great! 🙂

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