Caramelised white chocolate and miso mousse with espresso tequila granita
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A dessert which proves just how important contrasting textures and flavours are in a dish, this intriguing recipe from Chantelle Nicholson can be made entirely in advance. It's also just as good when made with dairy or non-dairy alternatives, making it perfect for those following a plant-based diet. The umami-rich white chocolate mousse, crunchy cacao nibs and refreshing, boozy granita all balance each other out beautifully.
Watch Chantelle prepare this dish from scratch as part of our Signature Series video masterclass.
First published in 2020
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Ingredients
Metric
Imperial
Granita
- 80ml of espresso
- 1 tsp brown sugar
- 25ml of tequila
Mousse
- 90g of white chocolate, or non-dairy white chocolate
- 90g of double cream, oat cream or coconut milk
- 1 tsp miso paste
- 100g of aquafaba, from a can of chickpeas
- 1/3 tsp xanthan gum
- 40g of cacao nibs, to serve
SAVE RECIPE
Method
1
Begin by making the granita. Dissolve the sugar into the espresso, stir in the tequila then place in a suitable container and freeze for at least 4 hours (this step can of course be done well in advance)
- 1 tsp brown sugar
- 80ml of espresso
- 25ml of tequila
2
Preheat an oven to 190°C/gas mark 5. Break the white chocolate into pieces and place on a silicone mat or in a non-stick baking dish. Bake for 8-10 minutes, mixing the chocolate every few minutes to ensure an even colour – the edges will brown faster than the centre. Once brown and caramelised, scrape into a beaker or jug and set aside
- 90g of white chocolate, or non-dairy white chocolate
3
Pour the cream, oat cream or coconut milk into a pan and bring to the boil, then pour into the jug with the caramelised chocolate and add the miso. Use a stick blender to blitz the mixture until smooth
- 90g of double cream, oat cream or coconut milk
- 1 tsp miso paste
4
Pour the aquafaba through a sieve into the bowl of a stand mixer with a whisk attached (or use a handheld electric whisk). Whisk until the aquafaba thickens and becomes very stiff, then add the xanthan gum and whisk again until very stiff. Pour this over the chocolate mix and fold together, then place in the fridge for a few hours to firm up
- 100g of aquafaba, from a can of chickpeas
- 1/3 tsp xanthan gum
5
When ready to serve, place the cocoa nibs in a frying pan and toast over a medium heat for a few minutes until they turn shiny. Use a hot spoon to scoop 2 large spoonfuls of mousse onto each plate, then use a fork to scrape the frozen coffee mixture into a snow-like granita. Add this over the top of the mousse then finish with the toasted cocoa nibs
- 40g of cacao nibs, to serve
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