Chocolate Mocha Nectar

Melt sugar in warm coffee while whisking. Pour into an ice cube tray and freeze for 1 hour.

Scrape the ice with a fork to obtain crystals. Repeat after 1 hour. Put the flakes in a box in the freezer.

Dip the gelatin in cold water. Melt the chocolate in pieces in a bain-marie. Bring 20 cl of cream to the boil, add the ground coffee and leave to infuse for 5 minutes. Strain and add the gelatine, then the chocolate. Let cool, add the rest of the whipped cream.

Fill glasses with it glasses and chill. cool. Top with granita, decorate with chocolate coffee beans and enjoy quickly.