Chocolate, Coconut and Cardamom Fridge Mousse Cake

• dark chocolate↗400g g
• cardamom pods8

  seeds ground into powder using mortar and pestle

• heavy cream120g g
• natural yogurt↗200g g
• coconut cream160g g
• strong black coffee↗50ml ml

  cooled

• maple syrup↗3 tbsp tbsp
• digestive biscuits150g g

  broken into bite‑size pieces

• confetti cherries↗80g g

Step-by-step instructions

1. 1

   Melt the chocolate in a bowl set over a pot of gently simmering water, stirring occasionally until smooth. Add the ground cardamom and stir.

2. 2

   Whisk the cream to soft peaks, then gently fold in the yogurt, coconut cream, coffee and maple syrup. Add the biscuits and cherries (the mixture may thicken a bit, don’t worry). Gently fold in the chocolate until the mixture is homogeneous (this may take a few minutes – I use a silicone spatula). Pour the mixture into a 900 g loaf pan lined with parchment, cover and chill in the refrigerator for at least 3 hours. Slice into portions and serve.