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
CHOCOLATE NATILLAS WITH COFFEE-BEAN GRANITA
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
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.
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).
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