Best Chocolate Granite Recipes
CHOCOLATE GRANITA
Steps:
- In a large saucepan, whisk together the water, sugar, salt, and cocoa powder. Bring to a full boil and continue to boil, stirring occasionally, for 15 seconds. Remove from the heat and add the chocolate. Stir the mixture until the chocolate is completely melted, then add the vanilla. Freeze according to the instructions for freezing granita on page 145.
- Perfect Pairings
- Spoon crystals of Chocolate Granita over White Chocolate Ice Cream (page 33) or in contrast to a dish of Tangerine Sorbet (page 119).
CHOCOLATE GRANITE
Steps:
- Bring water to a boil in a saucepan. Add all ingredients, bring to a boil again. Pour into a shallow container and freeze overnight. When frozen, scrape with a metal spoon. Serve immediately.
MILK CHOCOLATE GRANITA
A different twist on the chocolate granita, this one uses milk, giving it a bit of an ice-cream-like taste. Sixty grams of sugar gives a nice dark chocolate flavor, if you're looking for more of a true "milk chocolate," you may want to add a bit more. Adapted from the "Ask Mario" site, where it was the topping of a much more complicated dessert. I've added volume equivalents to the weight measures so you can make this without a scale.
Provided by Kitty Z
Categories Frozen Desserts
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 129.1, Fat 10.7, SaturatedFat 6.6, Cholesterol 1.4, Sodium 42.1, Carbohydrate 11.1, Fiber 4.3, Sugar 3.8, Protein 5.5
DOUBLE CHOCOLATE GRANITA
This granita is flavored with both cocoa powder and semisweet chocolate, complemented with cinnamon and nutmeg. It's guaranteed to satisfy your sweet tooth! This comes from a recipe posted in several places around the Web. Cooking time is freezing time.
Provided by Kitty Z
Categories Frozen Desserts
Time 4h
Yield 8 half-cup servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 115.2, Fat 4.1, SaturatedFat 2.5, Sodium 4.1, Carbohydrate 22.4, Fiber 2.1, Sugar 18.9, Protein 1.4
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