Chicken & tarragon pie
Try one of our favourite spring showstoppers, with a fragrant watercress and tarragon sauce coating tender chicken, all topped with a crusty puff pastry
Chocolate, coconut & cardamom fridge mousse cake
- Preparation and cooking time
- Prep:
- Plus at least 3 hrs chilling
- Easy
- Serves 6-8
Skip to ingredients
- 400g dark chocolate
- 8 cardamom podsseeds ground to a powder using a pestle and mortar
- 120g double cream
- 200g natural yogurt
- 160g coconut cream
- 50ml strong black coffeecooled
- 3 tbsp maple syrup
- 150g shortbreadbroken into bite-sized pieces
- 80g glacé cherries
Nutrition: Per serving (8)
- kcal602
- fat42g
- saturates27g
- carbs44g
- sugars22g
- fibre6g
- protein8g
- salt0.3g
Method
step 1
Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally until smooth. Stir in the ground cardamom.
step 2
Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don’t worry). Fold through the chocolate until well incorporated (this may take a couple of mins – I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.
