White chocolate mousse with cucumber granita

Total time: 5hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 600 Kcal, 5g Protein, 56g Carbohydrates, 39g Fat


  • Cucumber granita
  • 1 dl water
  • 100 g sugar
  • 3 sprigs peppermint, leaves torn off
  • 0.5 cucumber (approx. 250 g), cut into pieces
  • Mousse
  • 3 dl full cream
  • 150 g white chocolate, finely chopped
  • To serve
  • 30 g meringue nests, crumbled
  • Utensils
  • 4 glasses, each approx. 150 ml

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  • Cucumber granita

    Bring the water and sugar to the boil in a small pan, reduce the heat and simmer for approx. 2 mins. Pour the syrup into a stainless steel bowl, allow to cool slightly. Puree the cucumber with the peppermint, pass through a sieve into the syrup. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.
  • Mousse

    Heat the cream in a pan; do not boil. Remove the pan from the heat, add the chocolate and stir until melted, leave to cool. Cover and chill in the fridge for approx. 5 hrs.
  • To serve

    Using the whisk on a hand mixer, beat the chocolate cream until stiff. Transfer the mousse to a piping bag with a smooth nozzle (approx. 1 cm in diameter). Place the meringues in the glasses, pipe the mousse on top. Serve the granita on top of the mousse, serve immediately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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