Label
All
0
Clear all filters

Chocolate mousse + coffee granita

Rate this recipe

banner
Preparation info
  • Serves

    10

    • Difficulty

      Easy

Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

This rich, French-influenced chocolate mousse is served with a refreshing Italian-style coffee granita. I like the contrast of the 2 dishes in this dessert. It could never be taken off the menu at MG Garage, as it was my friend Roberta’s favourite.

Method

Cut the 300 g chocolate into pieces, place in a bowl over a saucepan of hot (definitely not boiling) water (making sure the bowl does not touch the water), allow to melt completely, then keep lukewarm (if the chocolate cools down too much it will be hard to incorporate and might leave lumps). Whisk eggs and egg yolks in the bowl of an electric mixer until pale-almost white-and full of air. Mean

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title