Method 1. To make granita, put coffee, sugar and glucose in a small bowl and stir until sugar is dissolved. Pour mixture into a shallow plastic container and freeze for 4 hours. Once frozen, scratch surface with a fork to make granita. 2 Line an oven tray with baking paper. Melt 200g of the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let bowl touch water). Set aside to cool until chocolate thickens slightly. 3 Spoon chocolate into a clip-lock bag and snip off one corner. Pipe 10 spirals onto prepared tray. Set aside to cool at room temperature for 1 hour, then refrigerate for 15 minutes to firm completely. 4 To make mousse, melt remaining chocolate in a large heatproof bowl over a pan of barely simmering water (don’t let bowl touch water). Add butter, yolks and rum, and stir until smooth. 5 Whisk egg whites and sugar until soft peaks form, then fold through chocolate mixture. Fold in whipped cream and stir gently until smooth. Cover and refrigerate until set firm. 6 Serve mousse in chilled glasses, topped with coffee granita, a dollop of cream and a chocolate swirl.
Preparation time: 30 mins plus 4 hours freezing time, 1 hour cooling time and 15 mins chilling time Cooking time: 5 mins Makes: 10