Ingredients

Serves 4-6

180g milk
2 egg yolks
50g sugar
120g dark chocolate (at least 66%)
50g milk chocolate
150g espresso
80g sugar syrup (1 tbsp extra for caramelised rice)
250g icing sugar
120g cream
1 vanilla pod
200g rice bubbles
Pinch of salt


 

Method

Chocolate Custard: 
Bring the milk and cream to the boil and whisk the egg yolks and sugar into the mixture. Cook everything back until it thickens. Blend in the dark and milk chocolate until you get a smooth texture. Cool. (This can be done in advance)

Coffee Granita:
Combine sugar syrup and espresso, and store in the freezer. This can be done up to 23 days in advance.

Caramelised Rice:
Caramelise the rice crispies (or bubbles) in a saucepan with a bit of sugar syrup and add a pinch of salt to enhance the flavour.

Chantilly:
Whip the cream with half a vanilla pod and a spoon of icing sugar (to taste).

To present:
Crush/blend the granita to granule stage.
Layer the chocolate custard, caramelised rice and coffee granita in individual glasses. Warm a soup spoon under hot water before scooping the Chantilly on top.


Serve immediately