Simon Rimmer and Ricki Lake served up a delicious chocolate mousse with coffee granita dessert on Sunday Brunch.

The ingredients are: 200ml strong coffee (espresso) and 200ml pressed apple juice.

For the mousse: 250ml milk, 1 tsp vanilla, 1 egg, 60g sugar, 25g flour and 180g 70% cocoa solid chocolate.

To serve: Whipped cream (put in a piping bag with star nozzle) and Cherries soaked in booze (from a jar).

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.