Bittersweet Chocolate Granita
photo by Kitty Z
- Ready In:
- 3hrs 45mins
- Ingredients:
- 5
- Serves:
-
4-8
ingredients
- 4 cups water
- 2⁄3 cup sugar
- 1 cup unsweetened cocoa
- 4 -8 sprigs of fresh mint (optional)
- whipped cream (optional)
directions
- Combine water, sugar, and cocoa in a medium saucepan.
- Cook on medium-low heat, until just starting to bubble at the edges. Whisk for 1 minute, still over medium-low, until slightly thickened.
- Allow mixture to cool.
- Pour into a baking dish or other wide, shallow container (the shallower the granita mix is in the dish, the faster it will freeze).
- Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, breaking up any large pieces and mixing towards the center of the dish.
- Repeat every 20-30 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky).
- Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
- Top with whipped cream and a spring of mint, if desired.
- QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
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RECIPE SUBMITTED BY
Kitty Z
Boston, MA