Ingredients for Double Chocolate Granita
- Water
- Vanilla
- Sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground nutmeg
- 6 ounces semisweet chocolate, finely chopped
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How to Make Double Chocolate Granita
- In a medium saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and stir in the cocoa powder, cinnamon, and nutmeg. Whisk until smooth.
- Chop the semisweet chocolate into small pieces. Add the chopped chocolate to the cocoa mixture and stir until melted and fully incorporated.
- Pour the chocolate mixture into a shallow, freezer-safe dish. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
- Freeze for 1 hour.
- After 1 hour, use a fork to scrape the frozen surface, breaking it up into icy crystals. Return to the freezer, covered, for another hour.
- Repeat the scraping process every hour for a total of 4-6 hours, or until the granita reaches your desired consistency. The longer it freezes, the icier it will become.
- Serve immediately or store in the freezer for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
75g
Fat
12g
Carbs
7g
