Double Chocolate Granita

Recipe by Kitty Z
READY IN: 4hrs




  • In a medium saucepan, dissolve sugar in water and vanilla. Bring to a boil, let boil one minute, then remove from heat.
  • Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted.
  • Pour into a 9" x 9" baking pan.
  • Cover loosely and freeze for 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 30 to 40 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.
  • QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.