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Yield
4 people
FREEZING TIME
4 hours
prep Time
30 minutes
Level
medium
CHICORY ESSENCE
FRESHLY BREWED COFFEE
KHALUA
DARK CHOCOLATE WHIPPED CREAM SUGAR EGG WHITES VANILLA ESSENCE
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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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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. 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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.Add a spoon or two of coffee granita on top and eat or serve immediately if entertaining guests.
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