CHOCOLATE NATILLAS WITH COFFEE BEAN GRANITA

CHOCOLATE NATILLAS WITH COFFEE BEAN GRANITA image

Categories Dessert

Number Of Ingredients 13

Natillas:
6 oz semisweet chocolate, chopped (the higher the quality the better the taste)
3 1/4 c whole milk, divided
1 vanilla bean split lengthwise
4 egg yolks
3 T cornstarch
1 14 oz can sweetened condensed milk
1 T vanilla extract
Granita:
4 c water
1 c sugar
2 1/2 c coffee beans (about 6 oz)
1/4 c coffee liquer (Kahlua or Tia Maria) - can be skipped

Steps:

Natilla: Melt chocilate in double boiler. In saucepan pour 3 c milk, scrape seeds from vanilla bean and add bean pod as well. Bring to simmer over med-high heat. Remove from heat, cover and let sit for 15 min. Whisk egg yolks, sift starch in, whisk until smooth. Slowly whisk in milk mixture. Return to saucepan, whisk constantly until it boils, thickens and is smooth (about 4 min). Discard vanilla bean. Whisk in sw/con milk, vanilla then melted chocolate. Pour through strainer into bowl. Divide between 8 goblets (1/2 c each). Cover and refrigerate overnight. Granita: In saucepan bring water and sugar to a boil, stir until sugar dissolves, boil 3 min. Stir in coffee beans, boil 2 min. Remove from heat, cover and let steep until cool (about 3 hrs). Strain into 9 x 13 dish, add coffee liquer. Freeze until firm, stirring every 45 min for about 5 hrs. Can be prepared up to 3 days ahead. Before serving scrape surface with fork until crystals form. Place on top of pudding. Serve.