"A heavenly creamy dark chocolate mousse, garnished with whipped cream and topped with a refreshing coffee granita."
Dark Chocolate Mousse with Coffee Granita
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Prep time: 30mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 7 ounce fresh brewed coffee
- 1 tabelspoons khalua
- 1 tablespoons chicory essence
- 2 1/2 ounce caster sugar
- 5 1/8 ounce chopped dark chocolate
- 1 1/4 cup whipping cream
- 4 egg whites
- 1 tabelspoons vanilla essence
Method
Step 1
Combine the still hot coffee with the kahlua, chicory essence and 0.9 ounces sugar until well combined. Fill a baking dish with the coffee mixture and freeze for 4 hours. When the granita has frozen use a fork and scrape the surface of the granita. These coffee crystalline that form are the topping for the chocolate mousse.
Step 2
Beat the egg whites with 0.9 ounces of sugar until soft peaks form and set aside in the fridge.
Step 3
Melt the chocolate together with 1/4 cup of the cream in a bowl over a pot of light simmering water. When the chocolate has melted leave the bowl to cool for a few minutes.
Step 4
Add a small amount of beaten egg white to the bowl and fold under the chocolate. Add the remaining egg whites and combine well being careful not to over beat the mousse. Fill into glasses and chill for about 2 hours until the mousse has set.
Step 5
Use a hand blender or kitchen aid and beat the remaining cream together with the vanilla and the remaining sugar. Whip until the cream holds well. Fill the whipped cream in a piping bag with a round nozzle attachment .
Step 6
Pipe a layer of whipped cream onto the chocolate mousse forming circles. Now cover the top of the mousse with spikes of whipped cream. Add a spoon or two of coffee granita on top and eat or serve immediately if entertaining guests.