White Chocolate Mousse Cake

When you want to make something easy for a dessert, then you cannot go wrong with this ‘bung altogether and mix’ mousse cake. I often split the recipe and make two smaller mousse cakes using loaf tins approximately 18cm x 9cm. I recommend to use a loaf tin/s as this allows you to cut it easily when serving, and enjoy a really nice thick slice.

6-8

20 minutes

Chilling time: 3 hours or overnight

Ingredients

400g white chocolate
8 cardamom pods

- seeds only
120g double cream
200g natural yoghurt
160g coconut cream
50ml strong black coffee

- cooled
3 tbsp maple syrup
150g shortbread

- broken into bite sized bits
80g dried blueberries

- roughly chopped
Decoration
Fresh blueberries

Instructions

Prepare the mould or tin:
01 Line a 900g /or approximately 23cm x 13cm non stick loaf tin with non stick paper, allowing for a slight overlap on the edge to assist removal when chilled.
Make mousse:
02 Grind cardamon seeds to a fine powder in a pestle and mortar. Melt chocolate in a bowl set over hot water or melt via a microwave. When melted stir in the ground cardamon and mix.
03 Whip cream to form soft peaks, then fold in yoghurt, coconut cream, coffee and maple syrup. Fold in the broken bits of shortbread and dried blueberries.
04 Now add the melted chocolate and cardamon mixture and fold together until well incorporated.
05 Pour into the lined tin, cover and chill in the fridge for at least 3 hours or overnight.
To serve:
06 Decorate the top with a generous amount of fresh blueberries and cut into thick slices.

Notes

If dried blueberries are not for you omit in the filling and I also recommend to use commercially bought shortbread. Tastes delicious and certainly speeds up the preparation time. This mousse cake is suitable for freezing, however, best to add the fresh blueberry topping once defrosted and about to serve.