Chocolate Granita
Recipe adapted from Granita Magic by Nadia Roden
More decadent than icy, this chocolate delicacy has a sorbet-like quality.
Servings: Serves 4–6
  • 4 cups water
  • 2/3 cup sugar
  • 1 cup unsweetened cocoa
  • Sprigs Fresh mint , for garnish
  • Whipped cream , optional
In a medium saucepan, combine first three ingredients. Cook over medium-low heat just until mixture starts to bubble at edges. Cook, whisking, until slightly thickened, about one minute. Cool.

Freeze as directed below. Spoon into serving dishes, garnish with mint and whipped cream if desired, and serve immediately.

Recommended technique
Classic Granita Method:
Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granita will freeze).

Cover with a lid, foil or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes. When ready to serve, "rake" with a fork to loosen the granita and spoon into serving dishes.

Quick Granita Method:
Note: This method is faster, but the granita will have a different texture—less icy and more slushy.

Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid. Process the cubes in a food processor when you're ready to serve.


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