FRESHLY BREWED COFFEE
DARK CHOCOLATE WHIPPED CREAM SUGAR EGG WHITES VANILLA ESSENCE
Combine the still hot coffee with the kahlua, chicory essence and sugar until well combined. Fill a baking dish with the coffee mixture and freeze for 4 hours. When the granita has frozen use a fork and scrape the surface of the granita.
Melt the chocolate together with the cream in a bowl over a pot of light simmering water. Add the beaten egg white to the bowl and fold under the chocolate and combine well.
. Pipe a layer of whipped cream onto the chocolate mousse forming circles. Now cover the top of the mousse with spikes of whipped cream.
.Add a spoon or two of coffee granita on top and eat or serve immediately if entertaining guests.