Cardamom Chocolate Puddings Serve this gorgeous rich dessert in small glasses, about shot glass size. Freshly ground cardamom seeds will give the best flavour but you could use ¼ teaspoon or less of cardamom powder if you don’t have the pods.
300ml fresh cream 200g dark chocolate, coarsely chopped 2-3 cardamom pods  Pinch of ground cinnamon 2 egg yolks 200g mascarpone  cream, pistachios and edible gold leaf for     garnish (optional)
Gently heat cream in a saucepan over medium heat until it starts to simmer. Remove from heat and add chopped chocolate. Whisk until melted. Crush cardamom pods and remove the black seeds. Grind these and add them to the chocolate mixture along with the cinnamon. Whisk egg yolks into the mixture then whisk in mascarpone. Divide between small glasses and chill in the fridge for 4-6 hours or until set. Decorate with cream, nuts and edible gold leaf if desired.  Serves 8-10
Photo by : Manja Wachsmuth as featured in NZ House & Garden June 2013