Love this! Also goes great in a Chocolate Pie: Grind up the cardamom seeds of 12 cardamom pods. Add to 10 fluid ounces of double cream and heat through. Remove from heat and add 8 ounces of (broken-up) dark chocolate. Stir until chocolate has melted. When cooled (but not set) pour into a ready-made 9 inch sweet pastry case and refrigerate for three hours. Serve with freshly whipped cream or crème fraiche. Indulgent!