Coffee granita with kahlua syrup

Smooth chocolate cream and icy crystals create sensational texture in each mouthful. 

Preparation Time

20 - 120 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 375ml (1 1/2 cups) water
• 155g (3/4 cup) caster sugar
• 1 vanilla bean, split lengthways
• 500ml (2 cups) freshly brewed espresso coffee, cooled
• 80ml (1/3 cup) Kahlua liqueur
• 300ml ctn Bulla Thickened Cream
• 1 tsp cocoa powder

 

Method

1. Stir 250ml (1 cup) water, 100g (1/2 cup) sugar and the vanilla bean in a saucepan over low heat until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 3-4 minutes or until the syrup thickens slightly. Remove the vanilla bean and reserve.
2. Pour the syrup into a 20 x 30cm shallow metal cake pan. Set aside to cool completely. Add coffee. Place in freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Place in the freezer, using a fork to scrape into coarse crystals every 20 minutes, for a further 40 minutes.
3. Meanwhile, stir Kahlua and remaining water and sugar in a small saucepan over low heat. Add reserved vanilla bean. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Simmer for 5-10 minutes or until syrup thickens slightly. Set aside to cool.
4. Beat the cream in a bowl until soft peaks form. Sift over the cocoa powder and fold to create a marbled effect.
5. Divide granita among serving glasses. Top with a dollop of the cream mixture and drizzle over the Kahlúa syrup.

Chocolate mousse in minutes

Ingredients (serves 6)

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve

 

Method

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

 

Notes

• Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate.
• For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
• Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting.
• For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

Chocolate chunk muffettes

Preparation Time

15 minutes

Cooking Time

12 minutes

Makes

24

Ingredients

• Melted butter or margarine (optional), for greasing
• 150g (1 cup) plain flour
• 25g (1/4 cup) cocoa powder
• 2 tsp baking powder
• 100g (1/2 cup, firmly packed) brown sugar
• 75g dark chocolate, roughly chopped
• 60g (3 tbs) butter or margarine, melted, cooled
• 1 egg, lightly whisked
• 80mls (V3 cup) milk or buttermilk
• 1 tbs raspberry jam

 

Method

1. Preheat oven to 180°C. Brush 24 mini (40mls/2-tbs) muffin pans with the melted butter or margarine to lightly grease, line them with paper cases or use non-stick muffin pans.
2. Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.
3. Whisk together the butter or margarine, egg, milk or buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.
4. Spoon mixture evenly into the muffin pans and bake in preheated oven for 12 minutes or until cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day

 

Notes

"Muffettes" was the name given to these mini muffins by our photographer Rowan Fotheringham - quite fitting, we thought! They are the perfect size to serve with coffee after dinner, for that mid-afternoon indulgence or warm with vanilla ice-cream, for dessert. This mixture will also make six medium (125 mls/ 1/2 cup) muffins