Chocolate Mousse with Coffee Granita

Chocolate mousse and a coffee granita served with whipped cream and boozy cherries.

Simon Rimmer, Sunday Brunch

Ingredients

Granita

• 200ml strong coffee (espresso)
• 200ml pressed apple juice

Mousse

• 250ml milk
• 1 tsp vanilla
• 1 egg
• 60g sugar
• 25g flour
• 180g 70% cocoa solid chocolate

To Serve

• Whipped cream (in a piping bag with a star nozzle)
• Cherries soaked in booze (from a jar)

Method

Granita

Combine coffee and apple juice. Put in a tray and freeze. Every now and again break up the mix with a fork. It should be “fluffy”.

Mousse

Bring the mil and vanilla to scalding point.

Whisk the egg, sugar and flour in a bowl. Pour on the milk, whisk well.

Put back in the pan. Bring to the boil, then simmer for approx. 5 minutes until thick, stirring constantly. Add the chocolate, take off the heat and still until melted.

Spoon into 4 bowls or glasses. Chill.

Serve topped with granita, then cream and cherries.