Chocolate Granite Recipes

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.

DOUBLE CHOCOLATE GRANITA

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.

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).