White Chocolate Cardamom Mousse with Spekulatius Crumbs

Recipe from What's For Lunch, Honey?


Serves 4

180g white chocolate, coarsely chopped
300 ml whipping cream
1/2 - 1 teaspoon ground cardamom, depending on the intensity of cardamom
2 sheets gelatin
3 eggs, separated
120g spiced spekulatius cookies, coarsely crushed



    1. Place a heatproof bowl over a saucepan of simmering water. Stir together the chocolate and cream in the bowl until the chocolate has melted. Set aside to cool.

    2. Soak gelatin in a small bowl of cold water for approx. 5 minutes, then squeeze excess water. Place the gelatin in a small saucepan and gently heat. Add 1-2 tablespoons of the chocolate-cream mixture and stir to dissolve the gelatin.

    3. Stir in the eggs into the slightly warm chocolate-cream mixture, then add the cardamom powder and the gelatin to the mixture and incorporate.

    4. Refrigerate for about 20 - 30 minutes, until the mixture has thickened slightly. 

    5. Beat the egg whites with electric beaters until firm peaks form. Fold into the cream mixture until evenly combined.

    6. Divide the mousse mixture into dessert bowls, glasses or cups, then refrigerate for 3 hours or preferably overnight until set.

    7. Before serving sprinkle generous amounts of the spekulatius crumbs over the top. Alternatively you can layer the mousse mixture with the crumbs. To do this you will need to fill your dessert glass half way, then sprinkle a thick layer of the spekulatius crumbs, pour a layer of the mousse mixture and finally top with another spekulatius crumb layer. The mousse mixture will have to be fairly thick to avoid the crumbs sinking into the mousse while layering so increase the initial refrigeration time in step 4. accordingly.

Food Guide
- Delicious and crispy homemade spekulatius cookies.
- Everything you need to know about white chocolate
- Cardamom - a versatile spice