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Chocolate, chilli & cardamom mousses

EVERYDAY EASY

Serves 4

Ready in about 35 minutes, plus cooling and chilling

2 cardamom pods

1 sheet leaf gelatine

200ml skimmed milk

Pinch of chilli powder, plus a pinch to serve

2 level tbsp cocoa powder, plus ¼ level

tsp to serve

3 level tbsp sweetener

200g plain quark, plus 4 tsp to decorate

175g pot Müllerlight Vanilla yogurt

1 Split open the cardamom pods by pressing down firmly on each pod with the flat side of a knife. Remove the seeds and grind them to a powder using a pestle and mortar.

2 Soak the gelatine in cold water for 10 minutes, or until softened.

3 Meanwhile, put the milk, ground cardamom, chilli powder, 2 level tbsp cocoa and the sweetener in a small saucepan and whisk until smooth. Place over a medium heat and whisk for 4-5 minutes, or until simmering. Remove from the heat.

4 Squeeze out the excess water from the gelatine and add the gelatine to the cocoa mixture. Stir until dissolved, then leave to cool.

5 Place the quark, yogurt and the cooled cocoa mixture in a food processor and whizz until smooth. Divide between 4 glasses and chill for 4-6 hours, or until just set. To serve, top each mousse with 1 tsp of quark and lightly dust with the cocoa and chilli powder.

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