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 Tbps 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