Make Ahead Tip: Cover and refrigerate for up to 3 days.
Equipment: Eight 4- to 6-ounce glass custard cups or similar ramekins
Tips: You can use either whole cardamom pods or the peppercorn-size seeds for this recipe. “Crush” or “bruise” the seeds with the side of a chef's knife or a heavy-bottomed pan to help release the flavor. If necessary, substitute 1/2 teaspoon ground cardamom; the flavor will be fine, but the texture will be a little less silky.
Almost any semisweet or bittersweet chocolate will work in this recipe, although if you choose an extra-bittersweet one with more than a 65% cacao content, reduce the chocolate to 4 ounces and increase the sugar to 1/4 cup.
1 other carbohydrate, 3 fat