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.
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).
BIG-CLUSTER CHOCOLATY GRANOLA
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Provided by Ali Slagle
Categories breakfast, snack, finger foods
Time 1h
Yield 5 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
- Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
- Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.
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- Heat the sugar, water and vanilla bean in a saucepan over medium heat, stirring occasionally to dissolve the sugar. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes.
- Remove the saucepan from the heat and whisk in the chocolate and cocoa, stirring until the chocolate is completely melted. Remove the vanilla bean. Pour the mixture into a shallow baking dish and freeze until solid, several hours or overnight.
- Whip the cream or creme fraiche to soft peaks. Spoon or scoop the granita into dessert or parfait glasses and top with whipped cream or creme fraiche.
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