Chocolate Mousse with Coffee Granita

From issue #2.
Photography by Photography by Bruce Nicholson.
Chocolate Mousse with Coffee Granita

This luscious dessert, a mix of classic French (the mousse) and Italian (the granita) comes from Janni Kryitsis when he taught at Epicurean last year.

Serves: 10


280 grams chocolate
2 eggs
5 egg yolks
3⁄4 cup sugar
1⁄4 cup water
1 1⁄2 cups cream

Coffee Granita
3 cups freshly brewed strong coffee
1⁄2 cup caster sugar

To serve:
whipped cream
dark chocolate shavings


Mousse: Melt the chocolate in a bowl over simmering water and keep warm. If the chocolate goes cold it will be hard to incorporate and will leave you with lumps. Whisk the eggs and egg yolks in an electric mixer until pale and aerated. At the same time, place the sugar and water in a saucepan and simmer to dissolve the sugar. Increase the heat and boil until it reaches 115°C (soft ball stage). A sugar thermometer is essential for this.

Pour the syrup slowly into the whisking eggs and continue whisking until the mixture is cool (not cold). Fold the chocolate gently into the eggs with a large metal spoon. Whisk the cream to soft peaks only and fold into the chocolate mixture. Refrigerate until set.

Granita: Combine the hot coffee and sugar and stir to dissolve. Cool and pour into a shallow container. Place in the freezer and when it is partially frozen, stir with a fork. Repeat this several times and then allow to freeze completely. About an hour before serving, use a fork to break the ice up into small crystals.

To serve: Fill a beautiful glass with granita and make a hollow in the centre. Use two warm spoons to form a ball of mousse and place this in the hollow. Top with whipped cream and garnish with shaved chocolate. Serves up to 10 people

Chocolate shavings are easily made by firmly scraping a sharp knife along the smooth side of a block of chocolate. Sugar Thermometer – available at specialty stores nationwide