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Choca mocha nectar with coffee granita

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


1- Dissolve the sugar in the coffee, stirring well. Pour into an ice-tray and freeze for an hour. When the ice cubes have set, remove from the freezer and crush. Return to the freezer, and repeat after an hour. Tip the granita into a tub and freeze.
2- Plunge the gelatine into a bowl of cold water (read packet for instructions).
3- Break the chocolate into pieces and melt in a bain marie.
4- Into another saucepan, pour half the cream (200ml), bring to the boil and take off the heat. Add the ground coffee and allow to infuse for 5 minutes.
5- Sieve the gelatine into the mixture, stir well, then add the melted chocolate, stir again and allow to cool.
6- Whip the remaining cream and incorporate into the mixture.
7- Share between four glasses and refrigerate.
8- Just before serving, share the granita between the glasses and sprinkle chocolate covered coffee beans on top. Eat immediately.
Advice: A bain marie is a glass bowl placed over a saucepan of boiling water. Make sure the bowl does not touch the water.

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