Hazelnut Mousse with Espresso Granita

So utterly magical is the combination of hazel-nuts, caramel, and strong coffee it seems that every modern restaurant in Spain offers some kind of riff on this dessert. Granitas are a cinch to make, but if you’re pressed for time, top the hazelnut mousse with a small dollop of good store-bought chocolate sorbet. For a different texture you can add some broken amaretti, pieces of pound cake, or macaroons to the bottom of each glass.