Italian · Dessert
Sicilian Chocolate Granita
A dense, intensely cocoa-forward Sicilian granita made from a cooked chocolate-water base that is repeatedly scraped as it freezes, producing a loose, crystalline texture rather than a smooth sorbet.
$0
10 minsPrep
5 minsCook
240 minsTotal
EasyLevel
Nutrition per serving
140Calories
2.4gProtein
3.9gFat
29.4gCarbs
20.6gSugar
4.4gFiber
4mgSodium
0mgChol
2.4gSat Fat
196mgPotassium
17mgCalcium
2.1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sicilian Almond Milk
local
Arancello
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Whisk the cornstarch with a splash of the cold water in a small bowl to form a smooth slurry, and set aside.
2
Combine the remaining water, sugar-white and sifted cocoa-powder in a small saucepan and whisk until no lumps remain.
3
Set the pan over medium heat and bring to a gentle simmer, whisking often, for about 3 minutes.
4
Whisk in the cornstarch slurry and simmer for 1-2 minutes, stirring constantly, until the mixture thickens very slightly and coats the back of a spoon.
5
Remove from the heat and add the finely chopped chocolate-dark-70, stirring until fully melted and the mixture is glossy and smooth.
6
Pour the mixture into a shallow tray or tub (about 350ml / 12 fl oz) and let cool to room temperature, about 15 minutes.
7
Cover and freeze for 1 hour, then scrape the surface thoroughly with a fork to break up the ice crystals.
8
Return to the freezer and repeat the scraping every 30-40 minutes for a further 2-3 hours, until the granita is made entirely of fine, loose, dark flakes.
9
Spoon into chilled glasses in small scoops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water
- 38g38g Sugar White
- 20g20g Cocoa Powder, sifted
- 12g12g Chocolate Dark 70, finely chopped
- 4g4g Cornstarch
