Chocolate Mousse with Raspberry Granita
Photography by Josh Griggs.
Serve the mousse in small glasses as it’s very rich and you can always have another portion later in the day!
INGREDIENTS
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
To serve
Raspberry Granita, see recipe below
½ cup cream, softly whipped
fresh or freeze-dried raspberries and grated chocolate, to garnish
Raspberry Granita
250 grams frozen raspberries thawed with their juices
1–2 tablespoons honey
1 tablespoon lime juice
½ cup rosé wine, still or sparkling
METHOD
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
Raspberry Granita
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.
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