Milk Chocolate Granita
photo by Kitty Z
- Ready In:
- 3hrs 50mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 400 ml water
- 400 ml nonfat milk
- 60 g superfine sugar (slightly less than 1/3 cup)
- 100 g dark chocolate, melted (about 3 1/2 one-ounce squares)
- 20 g cocoa powder (slightly less than 1/4 cup)
directions
- In a medium saucepan, mix water and milk.
- Place over low heat, then add sugar to dissolve.
- When sugar is dissolved, add chocolate and cocoa.
- Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).
- Allow to cool slightly (at least until it is no longer steaming).
- Cover and freeze for one to two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish.
- Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).
- Keep frozen until ready to serve. If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
- QUICK GRANITA 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