Name: Chocolate mousse + coffee granita
Yield: Serves 10
Cuisine: French
Ingredients: 1 litre weak black espresso or plunger coffee; ½ cup castor sugar; 250 g semi-sweet (57%) couverture chocolate, extra; ¾ cup white sugar; 5 egg yolks; 1½ cups 35%-fat cream; ¼ cup water; 2 eggs; 300 g semi-sweet (57%-cocoa) couverture chocolate; 1 tablespoon coffee beans, coarsely ground; 300 ml 35%-fat cream, extra, whipped, to serve

Preparation info

Serves
10

Difficulty
Easy

Appears in

Wild Weed Pie

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.

Ingredients

300 g semi-sweet (57%-cocoa) couverture chocolate
2 eggs
5

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

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Ingredients

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