Dairy-Free Dark Chocolate Mousse with a Raspberry & Limoncello Granita

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Published on: November 2, 2012

My final dish from my dinner party.  It was a nice, relaxing way to finish the meal as it can all be made well in advance, all that is required is to get the granita out of the freezer a few minutes before serving.

My first challenge was to make a dairy free mousse.  I’ve made a mousse without any cream before and it turned out fine, although it was very rich.  This time, I managed to get my hands on some coconut cream (not the same as coconut milk).  A small can of coconut cream was all I needed and it didn’t really affect the mousse’s final flavour… nothing more than a hint of coconut, but it made all the difference, producing a nice creamy mousse to which most are accustomed.

A plain chocolate mousse seemed a little basic and after the full flavoured pepperoni sauce I wanted something a little more refreshing.  I hadn’t really experienced much in the way of granitas, plenty of sobert but granita seems less popular.  I’m not really sure why we rarely see granita because it’s such a great thing to have, it’s like a slushie for grown ups!

I came across a raspberry and limoncello granita recipe on chef Marcus Samuelsson’s website and I felt that it would go perfectly with a chocolate mousse.  I made only a few minor changes to his recipe, adding more limoncello and reducing the lemon juice to give it a slightly sweeter and less pronounced lemon flavour so we get more of a raspberry and chocolate combination but it’s still a refreshing granita.

This ends my dinner party mini-series, hopefully you’ve found the recipes as much fun as I have.  Or maybe they have inspired you to do something different with your food?

Ingredients – Chocolate Mousse:

220g Dark Chocolate (85% Cocoa Solids)

5 Large free range Eggs

100g Caster Sugar

150ml Coconut Cream

Sea Salt


Raspberry & Limoncello Granita:

600ml Water

175g Raspberries

100g White granulated sugar

50ml Lemon juice

5 Tbsp Limoncello


Method – For the Mousse:

1.  First, heat a small saucepan with water and bring it to the boil.

2.  Break the Dark Chocolate into equal chunks and place in a glass bowl with a pinch of sea salt and suspend over the boiling water – ensuring that it does not touch the water.  Allow the chocolate to melt, stirring occasionally.

3.  Separate the egg yolks and whites into two bowls.

4.  Lightly beat the egg yolks with the Caster Sugar, until it has combined.

5.  Beat the egg whites and a pinch of sea salt until the soft peak stage.

6.  Allow the chocolate to cool for a minute or two, meanwhile whip up the coconut cream then add to the chocolate.

7.  Stir in the egg yolks to this mixture.

8.  Add the chocolate mixture into the egg whites and fold until it has completely mixed.

9.  Divide the mixture into 4 ramekins and allow to set in the fridge for at least two hours.


For the Granita:

1.  Set a small pan over a medium heat, add in 200ml water with all the sugar and stir to make a syrup.

2.  Using a bread pan combine the lemon juice, limoncello, the rest of the water and the syrup.

3.  Now add the raspberries to the bread pan, then crush and mix with a fork.

4.  Finally, place in the freezer for 30mins or until the mix starts to ice over and then stir with a fork.  Repeat every 30mins for about 2 hours and then allow it to set until you are ready to serve.



1.  Take the Granita out of the freezer about 20-30mins before you want to serve or earlier if you leave it in the fridge.

2.  Take the mousse out of the fridge and then top with the slushie granita and serve.



A granita should be slightly slushie, not frozen solid.  You can serve it straight from the freezer but you will need to break it up a bit if you do so.

Try other fruits or a straight lemon granita with a white chocolate mousse for something different!

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