Chocolate mousse with coffee granita

500g good-quality dark chocolate, chopped
150g unsalted butter, at room temp
6 eggs, separated
2.5 Tbsp white rum
40g caster sugar
250ml pouring cream, lightly whipped
Thickened cream to serve

COFFEE GRANITA
380ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose

1. To make granita, put coffee, sugar and glucose in a small bowl and stir until sugar is dissolved. Pour mix into a shallow plastic container and freeze for 4 hours. Once frozen, scratch surface with a fork to make granita.
2. Line and oven tray with baking paper. Melt 200g of the chocolate in a heatproof bowl over a pan of barely simmering water. Set aside to cool until choc thickens slightly.
3. Spoon chocolate into a piping bag. Pipe 10 spirals onto prepared tray. Set aside to cool at room temp for 1 hour then refrigerate for 15 mins to firm completely.
4. To make mousse, melt remaining choc in a large heatproof bowl over a pan of barely simmering water. Add butter, yolk and rum, and stir until smooth.
5. Whisk eggwhites and sugar until soft peaks form, then fold through choc mixture. Fold in whipped cream and stir gently until smooth. Cover and refrigerate until set firm.
6. Serve mousse in chilled glasses, topped with coffee granita, a dollop fo cream and a chocolate swirl.

Chocolate mousse with coffee granita

300g dark chocolate, chopped
150g unsalted butter, at room temperature
6 eggs, seperated
50ml white rum
40g caster sugar
100 ml cream

Coffee granita:
300ml hot espresso coffee
90g caster sugar
1 tbsp liquid glucose

1. Melt dark chocolate in a bowl over a pan of simmering water. Stir in butter and egg yolks, then add rum.
2. Whisk eggwhites in a bowl and add sugar. Whisk cream in another bowl, then fold eggwhite mixture and cream through chocolate. Pour into bowl and cover. Allow to set for 1-2 hours or until firm.
3. To make coffee granita, combine coffee, sugar and glucose until sugar dissolves. Pour coffee mixture into a clean tempered glass or ceramic vessel, then put in freezer. After 2 hours, stir with a fork to break up the ice crystals. Return to feezer and leave overnight before serving.
4. To serve, put a scoop of mousse in a glass, then top with a generous scoop of granita and a coffee bean.