Instructions: Melt the chocolate and butter together then allow to cool for a few minutes.

Open the cardamom pods remove the seeds and crush them finely in a pestle and mortar or with the end of a rolling pin in a mug.

Stir into the chocolate mixture then add the egg yolks one by one. Whisk the egg whites until stiff then fold 1 spoonful into the chocolate mixture to lighten it.

Gently fold in the remaining egg whites until thoroughly combined. Spoon this into 6 espresso cups.

Chill for an hour or two then decorate with gold leaf before serving with an optional splash of pouring cream.

Squires Kitchen (152-711749 for mail order) sells edible gold leaf and gold dust. Gold dust (in 3 different colours light brilliant antique) costs $2.50 plus p&p per 2g. Gold leaf is $2.95 per 7.5cm square flake. Use chocolate with 60% cocoa solids for a slightly sweet taste; 70% for a more bitter flavour. The longer you leave these mousses the denser and more fudgy the texture becomes.

Serves 6

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