Go Back
–+ servings
dark chocolate mousse dessert with whipped cream and coffee granita in two dessert glasses

Dark Chocolate Mousse with Coffee Granita

Shilpi & Etienne | between2kitchens
This heavenly creamy dark chocolate mousse, garnished with whipped cream and topped with a refreshing coffee granita, is inspired by the famous French cafe liegeois.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine French, Italian
Servings 4 people
Calories 575 kcal

Equipment

  • hand mixer or kitchen aid
  • whisk
  • spatula
  • mixing bowls
  • small pot
  • piping bag with round nozzle attachment

Ingredients
 
 

for the coffee granita

  • 200 milliliter freshly brewed coffee
  • 1 tablespoon khalua
  • 1 tablespoon chicory essence
  • 25 gram caster sugar

for the chocolate mousse

  • 165 gram dark chocolate
  • 60 milliliter whipping cream
  • 4 egg whites
  • 25 gram sugar

for the whipped cream

  • 240 milliliter whipping cream
  • 1 tablespoon vanilla essence
  • 20 gram caster sugar

Instructions
 

for the coffee granita

  • 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. These coffee crystalline that form are the topping for the chocolate mousse.

for the chocolate mousse

  • Beat the egg whites with the sugar until soft peaks form and set aside in the fridge.
  • Melt the chocolate together with the cream in a bowl over a pot of light simmering water. When the chocolate has melted leave the bowl to cool for a few minutes.
  • Add a small amount of beaten egg white to the bowl and fold under the chocolate. Add the remaining egg whites and combine well being careful not to over beat the mousse.
  • Fill into glasses and chill for about 2 hours until the mousse has set.

for the garnish

  • Use a hand blender or kitchen aid and beat the cream together with the vanilla and sugar. Whip until the cream holds well. Fill the whipped cream in a piping bag with a round nozzle attachment .
  • 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.

Notes

Best eaten on the day but if you are making the chocolate mousse in advance, it should be stored no longer than three days in the fridge as it has raw egg whites. 

Nutrition

Nutrition Facts
Dark Chocolate Mousse with Coffee Granita
Amount Per Serving (120 g)
Calories 575 Calories from Fat 405
% Daily Value*
Fat 45g69%
Cholesterol 104mg35%
Sodium 88mg4%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 30g33%
Protein 8g16%
Vitamin A 1119IU22%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens