• Serves


  • 1½ tbs instant espresso powder
  • 300 ml cold thickened cream
  • 3 tbs sweetened condensed milk
  • ¼ tsp ground cardamom or cinnamon
  • 1 pinch salt
  • 2 sheet Pampas Shortcrust Pastry, partially thawed
  • 150g dark chocolate melts
  • ⅓ cup chopped pistachios


  • In a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom, and pinch of salt. Whisk until medium but not firm peaks form.
  • Spoon espresso cream into glasses (200ml capacity) and refrigerate until ready to serve (up to 2 days).
  • Preheat oven to 180°C.
  • Lay shortcrust on workbench and cut spoon shapes with a knife using a spoon as a template or use a cookie cutter. Place pastry on a lined baking tray. Bake pastry for 10minutes or until golden. Let cool on a wire rack.
  • Melt chocolate in the microwave in short bursts or in a small saucepan on low heat. Dip cool pastry spoons halfway in chocolate and let dry on a tray lined with baking paper.
  • Sprinkle espresso mousse with chopped pistachios and serve with pastry dipping spoons.