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   DISH FACTS

Yield

4 people

FREEZING TIME

4 hours

prep Time

30 minutes

Level

medium

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CHICORY ESSENCE

FRESHLY BREWED COFFEE

KHALUA

DARK CHOCOLATE WHIPPED CREAM SUGAR EGG WHITES VANILLA ESSENCE

INGREDIENTS

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MAKING THE COFFEE GRANITE

Combine the still hot coffee with the kahlua, chicory essence and 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. 

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MAKING THE CHOCOLATE MOUSSE

Melt the chocolate together with the cream in a bowl over a pot of light simmering water.  Add  the beaten egg white to the bowl and fold under the chocolate  and combine well.

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DECORATING THE CHOCOLATE MOUSSE

. Pipe a layer of whipped cream onto the chocolate mousse forming circles. Now cover the top of the mousse with spikes of whipped cream.

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READY TO SERVE

.Add a spoon or two of coffee granita on top and eat or serve immediately if entertaining guests.

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