It’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!
Chocolate Mousse Parfaits with Cardamom Cream
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 slivers
- 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
- 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.
- 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.
- Place cookies in a sealable bag and pound with a mallet and/or rolling pin into crumbles.
- 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.
- 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.
- 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.
May 2, 2014 at 11:29 am
May 2, 2014 at 12:13 pm
May 2, 2014 at 12:39 pm
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!! 😀
May 6, 2014 at 10:05 am
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!
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May 2, 2014 at 1:39 pm
that looks ridiculously good…erm…thats a naughty pudding for sure x
May 7, 2014 at 9:22 am
Definitely 🙂 I’m putting in some serious jogging after a couple of these.
May 7, 2014 at 9:26 am
May 2, 2014 at 1:51 pm
Very creative, I love the infused cardamom cream idea
May 7, 2014 at 9:27 am
Thanks, Camilla! I love the combo of cardamom + cream, in fact, I need to make my favorite cardamom ice cream again: https://theseasonedtraveler.wordpress.com/2013/08/13/cardamom-ice-cream-with-warm-ginger-drizzle/
May 2, 2014 at 1:57 pm
Chocolate…cream…cardamom? Yes, please! This looks indulgently delicious!
May 7, 2014 at 9:30 am
Happy to share! They are indulgent indeed 🙂
May 2, 2014 at 2:14 pm
It looks delicious! You always give me some interesting herb/spice twist. Thank you for the recipe. 🙂
May 7, 2014 at 9:21 am
What a compliment, Wee Birdie, because you always inspire me with interesting twists and creative touches to your recipes. Thanks!!!
May 2, 2014 at 2:44 pm
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!
May 6, 2014 at 10:07 am
Thanks, Ngan. Yes, the ricotta makes it nice and thick, and the Greek yogurt lightens the flavor and consistency a little. Hope you had a wonderful weekend!
May 2, 2014 at 3:20 pm
It looks so delicious! I love that you used cookies, sometimes you just have to be pragmatic…
May 7, 2014 at 9:20 am
That’s right – pragmatism wins sometimes! Thanks Mlle 🙂
May 2, 2014 at 3:55 pm
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
May 7, 2014 at 9:19 am
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!
May 2, 2014 at 6:20 pm
A definite clear winner this is. Looks soo delicious. Luv the presentation and the photographs.
May 7, 2014 at 9:29 am
Thanks, Sadia! Well I am in awe of your Chocolate Tiramisu – it looks heavenly!
May 2, 2014 at 6:21 pm
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!
May 6, 2014 at 10:08 am
First ever rhubarb? Wow! That crumble sounds wonderful, glad you’re enjoying it!
May 2, 2014 at 6:25 pm
Can I have 2 please? I love that this recipe doesn’t have eggs- going to try this soon.
May 7, 2014 at 9:34 am
That’s true – no eggs, the ricotta does all the thickening, which makes it easy! Thanks, and hope you’re having a great week 🙂
May 2, 2014 at 7:07 pm
Cardamom cream… wow, yum!!
May 7, 2014 at 9:37 am
Thanks, Tracy! Hope you’re having a great week and see you at FF!
May 2, 2014 at 7:38 pm
Wow, these look so good Laura! I haven’t used cardamom before….what does it taste like?
May 6, 2014 at 10:10 am
Hi Lori, it’s a little peppery, but goes really well with cream and sweets – it’s hard to describe! Maybe think of a peppery vanilla flavor. I hope you try it!
May 7, 2014 at 4:08 am
Thanks so much for explaining it!
May 3, 2014 at 12:37 am
These look utterly divine. Happy am I to be able to turn my head firmly away: I live on my own !! 😉
May 7, 2014 at 9:42 am
I admire your discipline, M-R. 🙂
May 3, 2014 at 1:15 am
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!!
May 7, 2014 at 9:43 am
Thanks! Cardamom’s one of my favorites too. This is a super easy chocolate mousse, it’s probably cheating without eggs, but the ricotta makes it decadently rich 🙂
May 3, 2014 at 1:20 am
You always create the most lovely twists on classics.. great post! Happy Fiesta Friday!
May 7, 2014 at 9:45 am
Why thank you, MB! That’s such a nice compliment. I love your cooking style and look forward to seeing your Fiesta Friday treats each week!
May 3, 2014 at 1:34 am
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?
May 6, 2014 at 10:11 am
So glad you like them, Julianna 🙂
May 3, 2014 at 2:25 am
Who needs an oven when you can make these? These look absolutely decadent, Laura!!
May 7, 2014 at 9:46 am
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
May 3, 2014 at 2:43 am
Wow, delicious!!! Great presentation! I think cardamom is great for desserts! Thanks for sharing!
May 7, 2014 at 9:47 am
Thanks, so glad you stopped by! Have a great week 🙂
May 3, 2014 at 2:47 am
This looks so wonderfully delicious!
May 7, 2014 at 9:50 am
Thanks so much, these were fun to make, and quite a decadently rich taste.
May 3, 2014 at 4:18 am
omg! This looks positively delicious! Nice twist with the cardamom cream!
May 7, 2014 at 9:51 am
Thanks, cardamom + cream are a happy pair to me!
May 3, 2014 at 4:26 am
These sound/look lovely! 🙂
May 7, 2014 at 9:56 am
Thank you, Joanna 🙂 Glad you stopped by!
May 3, 2014 at 4:29 am
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!
May 3, 2014 at 6:13 am
Goblet of Fire?
May 7, 2014 at 9:55 am
Extra large goblet for you, Sir Johnny 🙂
May 3, 2014 at 6:14 am
Looks fantastic, Laura, as always! ❤
May 7, 2014 at 9:59 am
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!
May 3, 2014 at 3:26 pm
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 🙂
May 7, 2014 at 10:02 am
Would love to taste your spicy curry! Yes, this would be a rich finish to the meal. Thanks so much for the compliment, I’m always admiring your photos and recipe ideas!
May 7, 2014 at 8:06 pm
Thank you Linda :). The admiration is mutual!
May 3, 2014 at 7:19 pm
So beautiful, I love creamy desserts like that and really love the little touch of cardamom and the greek yogurt! YUM!
May 7, 2014 at 10:03 am
Thanks, the touch of cardamom is my favorite too; I think it goes so well with creamy desserts!
May 5, 2014 at 4:46 am
Soooo delectable looking!
May 7, 2014 at 10:03 am
Thanks, Serena 🙂
May 6, 2014 at 11:46 pm
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!
May 7, 2014 at 10:13 am
I’m a fan of no-bake desserts too! Glad you like this! Thanks and have a great week 🙂
May 7, 2014 at 2:03 pm
May 7, 2014 at 8:24 pm
Such beautiful photos 🙂 great! 🙂