Method

• Melt the chocolate and butter with the cardamom in a bain-marie (double boiler).
• In a separate bowl, whisk the eggs and sugar until light and fluffy.
• Gently fold the melted chocolate into the eggs until combined.
• Transfer to serving glasses or bowls, cover and refrigerate.
• Top with toasted hazelnuts and a pinch of flaky salt to serve.
• Note: For a lighter mousse, fold in up to a cup of soft whipped cream after the chocolate.