Cold chocolate cream with coffee granita recipe

Adam Liaw
Cold chocolate cream with coffee granita.
Cold chocolate cream with coffee granita. 
Dietary
Vegetarian

The creamy indulgence of the chocolate cream is offset by the sharp and bitter coffee granita for a perfect summer dessert.

Ingredients

Chocolate cream

4 egg yolks

75g caster sugar

1 tbsp cornflour

375ml (1½ cups) milk

120g dark chocolate

300ml thickened cream

2 tsp cocoa powder

Coffee granita

3 espresso shots mixed into 400ml hot water (or 3 tsp instant coffee mixed into 500ml hot water)

1½ tbsp caster sugar

Method

1. For the coffee granita, combine the coffee, water and sugar and stir until the sugar is dissolved. Allow to cool to room temperature, then transfer to a freezer-proof container and freeze for 3-4 hours, until solid. Scrape  the block of coffee with a fork to form a granita. Freeze until ready to serve.

2. For the chocolate cream, whisk the egg yolks, sugar and cornflour together until the egg yolks are pale and doubled in volume. Heat the milk in a small saucepan until just below boiling, then pour slowly into the yolks while whisking. Transfer the mixture back into the saucepan and add the chocolate. Continue to whisk over low heat until the mixture thickens. 

3. Remove from the heat and cool to room temperature, whisking occasionally.

4. Whip the cream and cocoa powder together until the cream forms soft peaks. Fold through the chocolate custard and refrigerate for at least 1 hour. Taking 1 pre-chilled bowl per diner, spoon a generous quantity of chocolate cream onto one side, fill the other side with the granita, and serve immediately.