Chocolate Mousse with Raspberry Granita

Serve the mousse in small glasses as it’s very rich and you can always have another portion later in the day!

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

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