White Chocolate Cardamom Mousse

Superbly rich dessert with a sweetness that is tempered with the cardamom.  Add some seasonal fresh fruit on the side for change.  Something about this recipe screams Christmas.

2 cups whipping cream, divided
10 oz (300g) white chocolate
2 tsp ground cardamom
3 eggs, separated
pinch salt
2 tbsp granulated sugar

1. Place 1/4 cup whipping cream in a small heavy pot.  Bring to boil on medium heat.  Immediately remove from heat and stir in chocolate.  Stir until chocolate is melted and the mixture looks like a thick cream.  Reserve.
2. In a separate pot, heat 1 cup whipping cream and cardamom until simmering.  Set aside.
3. With an electric mixer, beat egg yolks, in a bowl, until thick and lemon coloured.  Whisk in warm cardamom cream.  Return mixture to pot.  Cook, on medium low heat, stirring constantly until mixture coats the back of a spoon, about 2minutes.  Remove from heat and beat in reserved chocolate cream until smooth.  Cool completely.
4. With an electric mixer beat remaining 3/4 cup whipping cream until it holds soft peaks.  Fold into cooled chocolate mixture. 
5. In a separate bowl, with clean beaters, beat egg whites and salt until soft peaks form.  Slowly beat in sugar until mixture is thick and glossy.  Stir one quarter of whites into chocolate mixture then fold in remaining whites.  Pour into a bowl or separate serving dishes and refrigerate until ready to serve, about 4 hours.  Decorate with dark chocolate shavings or leaves of dark chocolate and serve with fruit if desired.