½ cup water
1 teaspoon vanilla extract
1 tablespoon brown sugar
2 tablespoons vegetable oil
pinch sea salt
200 grams dark chocolate (62% cocoa), finely chopped
¾ cup cream, very softly whipped
Raspberry Granita, see recipe below
½ cup cream, softly whipped
fresh or freeze-dried raspberries and grated chocolate, to garnish
250 grams frozen raspberries thawed with their juices
1–2 tablespoons honey
1 tablespoon lime juice
½ cup rosé wine, still or sparkling
Put the water, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and add the chocolate. Leave for 1 minute, then whisk until smooth and shiny. Scrape into a large bowl and leave to cool. Don’t refrigerate.
Fold in ⅓ of the cream to loosen the chocolate, then gently fold in the remaining cream, stopping as soon as it is combined. Don’t over-mix or the chocolate will go grainy. Immediately spoon into serving glasses then cover and refrigerate. The mousse can be made up to 3 days ahead of serving.
To serve: Top the pots with a spoonful of granita and a dollop of cream. Garnish with fresh or freeze-dried raspberries and grated dark chocolate, if desired. Makes 12 small serves
Place all the ingredients in a blender and blend until smooth. Strain into a shallow freezer-proof container and freeze.
To serve: Scrape the surface with a fork to form a light, airy ice without any lumps.