Cardamom Infused Chocolate Pots

It's a lovely alternative to the more traditional Indian sweets and finishes any Indian festive meal off perfectly

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   1. Grind the cardamom with the sugar in a pestle and mortar until it resembles a fine powder. The sugar helps the cardamom catch, if you don't have a pestle and mortar then use a coffee or spice grinder.
   2. In a non-stick pan, heat the cream gently until almost boiled.
   3. Remove the cream from the heat and then stir in the chocolate until melted.
   4. Once melted beat in the egg yolks. Allow to cool slightly and then thoroughly fold in the egg whites.
   5. Pour the chocolate mixture into individual serving bowls, I like to use espresso cups.
   6. Place the pots into the refrigerator for 4 hours to set.
   7. Serve cold with a shortbread biscuit for dunking!
   
   If you don't eat eggs then just leave them out, it will mean that you will have more of a dense chocolate pud though, and do try and use the best quality chocolate.
   
   Enjoy!