150g dark chocolate, 300ml double cream, 10 cardamom pods
Niki Segnit says that cardamom makes dark chocolate taste expensive and I absolutely agree. I like my chocolate dark and bitter, something with a seductively high melting point. The citrus and eucalyptus properties of cardamom give this thick, indulgent treat an exotic twist. Pour it into a tart case and chill, or serve it as it stands with ice cream or fruit for dessert.
1) Crack open the cardamom pods and grind the seeds to a fine powder in a mortar and pestle and add to the cream.
2) Break the chocolate into small pieces and stir into the cream on the hob.
3) Allow it to come to the boil and then remove it immediately from the heat. Whisk through to ensure the chocolate has become completely incorporated.
Pour into moulds and leave to set.