I originally cooked this to match the Chilli Chocolate Fondant recipe off this site – click here to see! I like it with them because the spicy, fragrant cardamom compliments the heat of the chilli in the fondants. You can use this with other things though – with ice cream, with general cake – all sorts!!
Recipe
Ingredients (serves about 4):
250ml double cream
120g white chocolate
1 cardamom pod, cracked
1 vanilla pod
1. Place the double cream in a pot and bring to a simmer.
2. Slice your vanilla pod in half and scrape the seeds out and into the sauce. Chuck the pod in too. Add the cardamom pod and seeds too.
3. Add the white chocolate and give it a stir until the chocolate melts.
4. Keep it on a low simmer until the sauce thickens up a bit and reaches a coating consistency. Remove the vanilla and cardamom pods and serve!!!
Ingredients (serves about 4):
250ml double cream
120g white chocolate
1 cardamom pod, cracked
1 vanilla pod
1. Place the double cream in a pot and bring to a simmer.
2. Slice your vanilla pod in half and scrape the seeds out and into the sauce. Chuck the pod in too. Add the cardamom pod and seeds too.
3. Add the white chocolate and give it a stir until the chocolate melts.
4. Keep it on a low simmer until the sauce thickens up a bit and reaches a coating consistency. Remove the vanilla and cardamom pods and serve!!!
