These intense little pots are meant to imitate – and complement – richly flavoured Arabic coffees. Use a good-quality coffee for the recipe, as cheaper ones can be bitter.
75ml (3fl oz) double cream, plus extra to serve, optional
Gold leaf, optional, to serve
Directions
Step 1
Bash cardamom pods in a pestle and mortar to break apart the husks and release seeds (discard husks). Pound seeds until fairly smooth and set aside.
Step 2
Melt chocolate in a medium heatproof bowl over a pan of barely simmering water (don't let base of bowl touch the water).
Step 3
While chocolate is melting, dissolve sugar in hot coffee, then stir in vanilla and ground cardamom. Pour hot coffee mixture into melted chocolate and stir until smooth (it may look as if it won't come together, but it will be fine). Next, pour in cream and mix until glossy and smooth.
Step 4
Divide among six small coffee cups (pipe mixture into cups for a neater finish) and set aside if serving within 5hr, or chill if making ahead.
Step 5
To serve, take pots out of the fridge at least 1hr before serving (if chilled). Decorate with gold leaf and extra cream, if using, and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
