1 sheet of gelatine, broken into small pieces
50g Canderel® Dark Chocolate
4 cardamon pods, crushed and seeds removed
1tsp vanilla extract
2 egg whites
3 tbsp Canderel® Xylitol
1/2 250g greek yoghurt
100g half fat crème fraiche
1 tsp dark chocolate cocoa powder for dusting
1. Sit the gelatine in a small bowl and cover with cold water, and leave to soften. Put the Canderel® Dark Chocolate pieces in a heatproof bowl and sit it over a pan of barely simmering water, stirring occasionally until melted. Remove from hob and stir in the cardamom seeds, vanilla, orange zest and juice and 2 tbsp boiling water and mix until smooth and leave to cool then stir through the yoghurt and crème fraiche, squeeze the water from the gelatine, return it to a clean bowl and pour in enough hot water to just cover, whisk with a fork then add to the chocolate mix and stir, put mixture to one side.
2. In another bowl, whisk the egg whites until they begin to peak then whisk in the Canderel® Xylitol and whisk again until thickened slightly.
3. Now fold half the egg whites into the chocolate using a metal spoon, when all combined, gently fold in the remaining. Spoon into the ramekins or glass dishes to chill for a couple of hours or overnight, dust with cocoa and top with cherries before serving.
Cooks tip: To decorate you could use whatever fruit is seasonal – raspberries, strawberries, blueberries or figs all go well with chocolate