Double Dark Chocolate Granita
Inspired by techniques from Serious Eats.
A rich and icy frozen dessert combining deep coffee notes with a double hit of intense dark chocolate.
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Method
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Equipment
- medium saucepan
- whisk
- bowl
- lidded plastic freezer box
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 143 kcal |
| Protein | 2.1 g |
| Carbohydrate | 24.8 g |
| of which sugars | 18.9 g |
| of which free sugars | 18.8 g |
| Fat | 5.4 g |
| of which saturates | 3.1 g |
| Fibre | 3.5 g |
| Salt | 0.05 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granita
- 480 ml freshly brewed coffee
- 130 g caster sugar
- 50 g unsweetened cocoa powder
- 0.5 g fine sea salt or table salt a pinch
- 85 g dark chocolate (60-70%), finely chopped
- 1 tsp vanilla
- 1
Heat base. Whisk 480 ml coffee, 130 g sugar, 50 g cocoa and a pinch of salt in the saucepan. Stir over medium heat until the mixture is smooth and steaming.
- 2
Add chocolate. Remove the pan from the heat and whisk in 85 g chopped dark chocolate and 1 tsp vanilla. Stir until the chocolate is completely melted and the liquid is glossy.
- 3
Chill. Transfer the mixture to a bowl and leave to chill until cold. This should take about 2 h.
- 4
First freeze. Pour the liquid into a lidded plastic freezer box and place in the freezer. Stir with a fork once every hour for about 5 h to create icy shards.
- 5
Final set. Leave the box in the freezer for a further 3 h to freeze completely. This ensures the texture remains firm and crisp.
- 6
Serve. Scrape and break up the frozen mixture with a fork before serving. Spoon the dark crystals into chilled bowls to enjoy the caffeine and cocoa hit.
Storage
Keep covered in the freezer for up to 1 week and use a fork to break up the crystals before serving.
