Chocolate Granita Recipes

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COCONUT GRANITA



Coconut Granita image

One of the first harbingers of summer in New York, especially above west 96th St, is the appearance on our street corners of carts selling 'coco helado,' or coconut ice. These little ices are a favorite at CFYL, so we decided to make our own version. In this Coconut Granita we used coconut milk to make a richer tasting and less sugary treat, and we think we've come up with something that is both simple and delicious. It's chic enough to be dessert for a dinner party, and down home enough to be eaten on the street from a paper cup like its inspiration.

Provided by Cook for Your Life Staff

Number Of Ingredients 1

1¼ cups coconut milk ¾ cup cold water ¼ cup unsweetened toasted coconut flakes ½ teaspoon lime zest Juice from 1 lime 3 tablespoons to ¼ cup sugar, to taste

Steps:

  • Mix all the ingredients together until well blended. Taste for sweetness.
  • Pour into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.

Nutrition Facts : Calories 862

CHOCOLATE NATILLAS WITH COFFEE-BEAN GRANITA



Chocolate Natillas with Coffee-Bean Granita image

Provided by Douglas Rodriguez

Categories     Milk/Cream     Chocolate     Egg     Dessert     Vegetarian     Kid-Friendly     Vanilla     Summer     Chill     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 8

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 1/4 cups whole milk, divided
1 vanilla bean, split lengthwise
4 large egg yolks
3 tablespoons cornstarch
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Coffee-Bean Granita

Steps:

  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
  • Pour 3 cups whole milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in medium bowl to blend. Sift cornstarch over; whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard boils, thickens, and is smooth, about 4 minutes. Discard vanilla bean. Whisk in sweetened condensed milk and vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among 8 goblets or dessert glasses (allow about 1/2 cup chocolate pudding for each glass). Cover puddings and refrigerate overnight.
  • Top each serving with scoop of granita and serve.

CHEF JOHN'S CHOCOLATE GRANOLA



Chef John's Chocolate Granola image

Don't be deceived by its indulgent, chocolaty flavor--this granola contains less sugar than most. Introducing cocoa into the mix not only makes it delicious, but it also makes it better for you! Possibly... The point is this really tastes great, with a pronounced chocolate flavor, and would make a wonderful treat for chocolate lovers and hippies alike.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 1h10m

Yield 14

Number Of Ingredients 9

⅓ cup packed brown sugar
¼ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon vanilla extract
¾ teaspoon kosher salt
1 pinch cayenne pepper
3 tablespoons unsweetened cocoa powder
2 cups rolled oats
¾ cup chopped almonds

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
  • Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.4 g, Fat 5.5 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 105.8 mg, Sugar 8.8 g

DOUBLE CHOCOLATE GRANITA



Double Chocolate Granita image

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

3 cups water
1/2 teaspoon vanilla
3/4 cup sugar
1/4 teaspoon cinnamon
1/4 cup cocoa powder
1 pinch nutmeg
2 ounces semisweet chocolate, chopped

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

MILK CHOCOLATE GRANITA



Milk Chocolate Granita image

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

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)

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

CHOCOLATE GRANITA



Chocolate Granita image

Categories     Chocolate     Dessert     Boil

Yield makes about 1 quart (1 liter)

Number Of Ingredients 6

4 cups (1 liter) water
1 cup (200 g) sugar
Pinch of salt
2/3 cup (70 g) unsweetened Dutch-process cocoa powder
4 ounces (115 g) bittersweet or semisweet chocolate, chopped
1 teaspoon vanilla extract

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).

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